Wednesday, July 4, 2012

Eggplant and Zucchini Vegetarian Stromboli

This is a great recipe that you can make many variations of. I used the recipe I posted recently for the healthy pizza crust. This time though instead of using all spelt flour I added a 1/2 cup of whole wheat flour. This recipe makes enough for 2 medium sized strombolies. One is probably enough for 2 people. I pre-cooked the vegetables, because I didn't feel like they would cook all the way if I just put them in the oven raw. Here is the recipe that makes two strombolies:

1 recipe for Healthy Pizza Crust
1 medium eggplant (sliced thin and cooked)
1 large zucchini (sliced thin and cooked)
1 cup pasta sauce
1 cup of reduced fat shredded cheese 

Preheat oven to 375 F. 

Prepare pizza dough per recipe. After it is done rising, divide into two equal pieces. I rolled each piece onto floured parchment paper. This helps make the rolling process easier later. Next add some of the sauce. Be careful not to add to much, as it can leak out. Also leave a one inch margin around the edge of the dough. Next arrange the veggies and then top with cheese. 

To roll the dough up, lift up one side of the parchment paper to help you roll the dough away from yourself. Once the dough is rolled up, place it seam side down on the parchment paper. Then pinch the ends and tuck under.  

Place parchment paper with stromboli on baking sheet and place on middle oven rack. Let bake for 25 minutes. 

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