John eventually convinced me that it would be fun; and, as luck (or not) would have it, John’s car broke down on our way to the event we had planned. By the time AAA got there and we were back on the road, it was raining, and we returned home more than a little annoyed. The good news was that there were an additional 4 hours of the day I hadn’t planned on! We spent the time doing laundry, packing up for the move, and making this Stromboli.
Also, the original recipe doesn’t use measurements, just one of this and one of that. THAT was a very bad idea as we got the most tremendous zucchini in the world and I definitely overfilled the dough by using “one” zucchini (as evidenced below by the numerous breakages). We saved it; by that, I mean John saved it while I threw a fit saying, ‘lets just go out to dinner’! In the end, it was worth it. It was also huge, making dinner for two hungry adults, and four lunches! My kind of Sunday meal!
Summer Veggie and Gouda Stromboli (adapted from here)
Serves: 6
1 pizza dough (I used this recipe)
1 cup zucchini, diced
1 teaspoon salt
2 tablespoons olive oil
1 white onion, sliced
1 green pepper, sliced
4 cloves garlic, minced
1 roasted red pepper, sliced
1 cup spinach leaves
4 ounces sliced black olives
1 tablespoon freshly ground black pepper
1 tablespoon italian seasoning
1 cup gouda cheese, grated
1 egg
1 tablespoon water
In a colander, sprinkle zucchini with salt. Let sit for about 10 minutes. Meanwhile, in a large saucepan, heat olive oil over medium heat. When the olive oil is warmed, add onion and pepper and cook until soft. Then add garlic and zucchini. Cook until zucchini is softened but not mushy (about 8-12 minutes). Remove the pan from the heat and transfer to a large bowl. Mix in red pepper, spinach, and olives. Season with pepper and italian seasoning.
Preheat the oven to 400 degrees F. Line a 10×15 cookie sheet with parchment paper and place the dough onto the paper. Roll out into a rectangle. Evenly spread the vegetable mixture over the top, leaving a half-inch from the border. Spread gouda cheese over the top of the vegetables. Then, lightly fold the sides of the dough in and start rolling the dough up starting with the side closest to you. The seam should be on the bottom. Combine egg and water in a small bowl. Brush the egg wash over the top. Bake for 20-25 minutes, until top is browned. Serve immediately.
Don’t turn away from the recipe because of the long ingredient list. You can substitute all of these veggies for anything you have on hand! We will definitely be remaking this in the fall with a different variety of vegetables! And, you can serve it with marinara sauce on the side, but truthfully we didn’t need it!
I used the King Arthur dough recipe foundhere; I am so partial to my mom’s quick pizza dough recipe, but here I really wanted to make sure I used dough that would stand up to the rolling and filling. I loved the King Arthur recipe because the top really gave a nice crust with the egg wash! Wow! It was delicious. Another great alternative is buying dough from the local pizzeria. Their dough is much more likely to stand up to this filling and give you a great crust without the hours-long prep time!
Also, it’s perfect for the autumn weather where you’re happy to turn on your oven, but can still get your hands on some late-summer produce!
Until the next time my oven is on…
