ROASTED VEGETABLE STROMBOLI

Roasted Vegetable Stromboli image

Provided by SarasotaCook

Time 1h20m

Yield 8 Sandwiches, 8 serving(s)

Number Of Ingredients 15

28 ounces pizza dough (approximately two can of Pillsbury or any brand refrigerated dough, or even frozen dough)
1 red pepper, cut in in thin strips
1 green pepper, cut in thin strips
1 1/2 lbs mushrooms (I prefer crimini, but button will work fine, thick sliced and roasted)
1 Japanese eggplant, cut lengthwise diced
1 medium white onion, cut in half sliced
6 ounces mozzarella cheese, grated
6 ounces parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon fresh basil
1 teaspoon fresh parsley
1/2 teaspoon red pepper flakes (to taste, I like to use a bit more)
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil (plus a little extra to brush on the crust to bake)

Steps:

Vegetables -- Mix all vegetables with the olive oil, salt and pepper, dried oregano, red pepper flakes and roast in a 375F oven. Roast for 20 minutes. Just until the vegetables begin to brown and they are tender. Remove and let cool. Then mix in the fresh basil and parsley.
Pizza dough -- roll out into 2 large rectangles about 18x12. I just roll mine on the counter with a little corn meal or flour on the counter so it doesn't stick.
Make the sandwiches -- Spread the vegetables over the two pizza crusts. Make sure to leave a 1" border around all sides. Top with the Parmesan and mozzarella and roll up. You are just making a log.
Baking -- I like to bake mine on a cookie sheet lined with parchment paper so it doesn't stick. Make sure you slice 4 slices in the top of the stromboli before cooking and to brush with olive oil to make a golden brown crust. Bake at 400F for 30 minutes until golden brown and a light crunchy crust.
Let the stromboli rest a few minutes (5 minutes) before slicing. I cut each stromboli into 4 pieces. If you want, serve with some marinara on the side. Just enjoy!
Make a nice soup or salad and this is a great hearty dinner.