Roasted Vegetable Stromboli

Don't be scared...stromboli is just a fancy-pants eye-talian word for hot pocket.  Hot Pocket.  There, let that sink in.  Feel better?

Seriously, these things are easy-peasy to make, super yummy, and popular with the kiddos.  And they are a great way to use up some of that homemade pizza dough (in case you are sick of pizza).  If you don't have homemade dough on hand, or just don't feel like making it, it's cool.  Just buy the frozen version or the bag mix (powder, like a cake mix).  But stay away from the stuff in the can...it doesn't stretch as well. 

Making stromboli is super easy, and can be customized to whatever fillings suit your fancy.  In this version, I used a mix of roasted veggies and a little bit of cheese, but seriously, just throw together whatever you like.  I like to serve them with a little marinara on the side for dipping, but again, it's whatever suits you.

Roasted Vegetable Stromboli

Makes 6 servings

212 cals / 8g fat / 23g carbs / 10g protein

1 pizza dough, thawed if frozen (I use this one)

2 heads broccoli (or about 3 cups florets)

2 zucchini

1 red pepper

1 small red onion

1 TB olive oil

1 1/2 tsp salt

1 tsp pepper

1 cup low-fat shredded mozzarella cheese

2 TB grated parmesan

1.  Pre-heat oven to 400.  Dice the red onion, zucchini, and red pepper, cut the broccoli into bite-sized floret pieces.

2.  Toss veggies with olive oil, salt, and pepper.  Lay in a single layer on a large baking sheet and roast until softened and slightly browned, stirring once about half-way through, 30-45 minutes.  Remove from oven and set aside to cool slightly.

3.  Roll dough out on a lightly floured surface into a large rectangle, about 9x15 and about 1/4 inch thick. Spread mozzarella down the center and top with roasted veggies, leaving 2-3 inches of dough on each side.  Close dough up however you want (I tried to do a fancy braid-thing...it didn't turn out so pretty, but pictures are below...you get the idea), pinching any seams to seal, and cutting vents on top if needed.  Sprinkle top with parmesan, transfer to a baking sheet coated with cooking spray or parchment paper and bake until golden brown, about 15-20 minutes.

Don't be scared...stromboli is just a fancy-pants eye-talian word for hot pocket.  Hot Pocket.  There, let that sink in.  Feel better?

Seriously, these things are easy-peasy to make, super yummy, and popular with the kiddos.  And they are a great way to use up some of that homemade pizza dough (in case you are sick of pizza).  If you don't have homemade dough on hand, or just don't feel like making it, it's cool.  Just buy the frozen version or the bag mix (powder, like a cake mix).  But stay away from the stuff in the can...it doesn't stretch as well. 

Making stromboli is super easy, and can be customized to whatever fillings suit your fancy.  In this version, I used a mix of roasted veggies and a little bit of cheese, but seriously, just throw together whatever you like.  I like to serve them with a little marinara on the side for dipping, but again, it's whatever suits you.

Roasted Vegetable Stromboli

Makes 6 servings

212 cals / 8g fat / 23g carbs / 10g protein

1 pizza dough, thawed if frozen (I use this one)

2 heads broccoli (or about 3 cups florets)

2 zucchini

1 red pepper

1 small red onion

1 TB olive oil

1 1/2 tsp salt

1 tsp pepper

1 cup low-fat shredded mozzarella cheese

2 TB grated parmesan

1.  Pre-heat oven to 400.  Dice the red onion, zucchini, and red pepper, cut the broccoli into bite-sized floret pieces.

2.  Toss veggies with olive oil, salt, and pepper.  Lay in a single layer on a large baking sheet and roast until softened and slightly browned, stirring once about half-way through, 30-45 minutes.  Remove from oven and set aside to cool slightly.

3.  Roll dough out on a lightly floured surface into a large rectangle, about 9x15 and about 1/4 inch thick. Spread mozzarella down the center and top with roasted veggies, leaving 2-3 inches of dough on each side.  Close dough up however you want (I tried to do a fancy braid-thing...it didn't turn out so pretty, but pictures are below...you get the idea), pinching any seams to seal, and cutting vents on top if needed.  Sprinkle top with parmesan, transfer to a baking sheet coated with cooking spray or parchment paper and bake until golden brown, about 15-20 minutes.