East Coast Veggie Stromboli

Instructions

1
Cook Within: Don’t worry if dough is shaggy at first. Kneading will turn it into a smooth, elastic ball. Prevent dough from sticking when rolling out by using reserved bench flour to dust work surface, rolling pin, and your hands. More than a couple pizzerias in the U.S. claim to have invented stromboli in the 1950s, but all agree that it was named after the film “Stromboli,” starring Ingrid
2
Prepare the Filling: Cut mushrooms into ⅓” slices. Halve and peel onion. Slice halves into thin strips. Mince garlic. heat. Add 2 tsp. olive oil, mushrooms, onions (to taste), half the garlic, Italian seasoning (reserve a bit for garnish), and ¼ tsp. salt to hot pan. Cook, stirring occasionally, until browned, 6-10 minutes. Add spin- ach and cook 1 minute until slightly wilted. Transfer to a plate and cool 5-8 minutes. Reserve pan; no need to wipe clean.
3
Transfer rolled dough to prepared baking sheet.: Prevent tearing by rolling dough onto rolling pin and transferring, and unfolding. Add vegetable mixture to dough, leaving 2” border all the way around. Top with cheese and ¼ the pizza sauce.
4
Make the Dough and Garlic Butter: Measure out ¼ cup self-rising flour and set aside. This “bench flour” is used to prevent dough from sticking. Place remaining flour, Greek yogurt, and until combined. Dough will appear dry and crumbly. place somewhere warm to melt.
5
Bake the Stromboli: Fold long edge of dough over filling and gently roll to and seal by folding ends underneath. Bend dough in a crescent shape and slash top at 2” intervals to Remove from oven, brush with garlic butter, sprinkle with remaining Italian seasoning, and bake until golden brown, 5-8 minutes. Rest 5 minutes before slicing into quarters.
6
Roll The Dough: Dust a clean work surface with reserved bench flour. Turn dough onto dusted surface and knead 5 min- utes, folding dough over on itself and pressing down with heel of your hand. Using a rolling pin or bottle, roll dough into a rectangle approximately 10” by 14”. Dough does not have to be shaped perfectly. Keep dust- ing surface, rolling pin, and dough with bench flour to prevent sticking.
7
Plate the Dish: Heat remaining sauce in pan used to cook vegetables over medium heat, if desired. Place stromboli on a plate alongside sauce for dipping. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Use red onion to taste to keep elements balanced. twice. Half goes into filling and remaining tops crust. is used twice. Most goes into filling, and a pinch garnishes twice. ¼ goes in stromboli and remaining is used for dipping. the recipe before you start–we promise it will be time • Set butter on counter to

Ingredients

Instructions