This Veggie Stromboli from Real Simple magazine was such a surprise hit. While I was making it, it just seemed basic. The ingredients for a pizza with mushrooms and spinach was what I was working with, which really left me uninspired throughout the process. Sure, the rolling of a Stromboli is fun, (and could be quite challenging for someone just starting out in the kitchen, FYI) but once it came out of the oven, rested, and found its way onto my plate, magic happened. The dough (I purchased a nice, New York City, prepared pizza dough) was crisped but soft and chewy inside, with a oozing, cheesy vegetable medley. The flavors were anything but boring and ordinary. It was a hit! After the notes below…
How to make it an A+: This recipe is reallllllly easy to bump up to an A+, so don’t let that B rating scare you. Basically (like any Stromboli), it needs a dipping sauce. Pick your favorite pasta sauce, and serve warm next to this sliced up treat. (My go-to sauce I ALWAYS have in my cupboard is Classico’s Tomato & Basil Pasta Sauce. Nothing fancy, just one I grew up on that has a great taste.) The other tips for this dish are to help with the technique. Make sure you’re keep the dough as even as possible, or keep the center thicker than the edges. There’s a lot of filling that will put stress on the center when rolling. You’re advised to spoon it just down the center, but I wouldn’t stack it too high. Spread it a little bit wider than the recipe suggests. This will help even out the weight for a consistent Stromboli. After that, you’re good to go.