Breads and baked goods, Budget Meals, Egg free, Entrees, Nut and Sesame Free, Recipes, Special Diets, Vegetarian

Homemade Vegetable Stromboli with Marinara Sauce

Posted by lavenderlemonandsage on

Hot, melty cheese… steamy, flavorful vegetables… savory, delicious marinara sauce… fresh out of the oven. There is nothing like it!

I have no idea why I don’t make this more often. It is very simple, easy to customize with whatever you prefer or have on hand, and it’s just plain delicious. You have a few choices with this one. You can either make the dough from scratch or you can buy premade pizza dough. If you choose to make the dough from scratch, you can use the fluffy, whole wheat dough in this recipe or you can substitute with another one of your favorites.

For making the dough, it is the same process as any yeast bread. Dissolve and activate the yeast with warm water and sugar, add flours and then remaining ingredients, knead for 5-7 minutes, let rise for about an hour, and then start the process that makes it stromboli versus any other type of bread. For more info on the beginning process of making yeast dough from scratch, click here.

  • Stirred up
  • Yeast ready to go
  • Dough ready to rise

While it is rising, prep your fillings and make your marinara sauce so that it has time to cool before filling your stromboli. The sauce is simple: canned tomato, minced garlic, salt, pepper, sugar and dried herbs. Saute the garlic lightly and add the rest ofnthe ingredients. Simmer for 5 minutes and then remove from heat and set aside.

I have chosen garlic, spinach, onion, bell pepper, and black olives for my filling but you can use any vegetable or cooked meat that you want. At this point, you can follow the same recipe regardless of what dough you chose to use. Press or roll your dough into a rectangular shape on a lightly floured surface. Spread a smooth layer of sauce, add your veggies or fillings of choice, and add your mozzerella cheese. Save the rest of your marinara for dipping.

Now to roll this bad boy up. Fold the ends in to keep your filling from spilling out. Start rolling but slightly lift the roll as you go and tuck the fillings in. When you get close to the end, stop. Rather than squeeze the fillings out by continuing to roll, lift the remaning end up to meet your roll. Pinch the seams shut using a dab of water on your fingers if needed to get the dough to stick.

  • Fold the ends
  • Start to roll
  • Pull up the remaining end
  • Pinch shut

Place seam side down on a greased pan or silicone mat pan liner. Brush with olive oil and sprinkle the top with a little garlic powder, salt, dried oregano, and dried basil. Place in your preheated 350 degree oven for about 45 minutes.

It smells so amazing during cooking but you should let it rest for 5-10 minutes when you take it out. Be careful of that hot cheese! Slice it up and serve with your reserved marinara sauce.

Absolutely delicious but how can hot bread and cheese not be?

Enjoy!

Homemade Vegetable Stromboli with Marinara Sauce

  • Difficulty: easy/moderate
  • Print

Hot melted cheese flavorful vegetables, and fresh dough rolled into one delicious meal

Credit: http://www.lavenderlemonandsage.home.blog

Ingredients

    For Bread Dough:
  • 1 1/2 cups warm water
  • 1 packet or 2 1/4 teaspoons yeast
  • 1 tablespoon sugar
  • 1 3/4 all purpose flour
  • 1 3/4 whole wheat flour
  • 2 tablespoons oil
  • 1 1/2 teaspoons salt
  • *alternatively you can use premade pizza dough or alternate dough recipe*
    • For Marinara:
  • 1 28oz. can crushed tomatoes or tomato sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoons dried oregano
  • pinch black pepper
    • For Stromboli:
  • 1-1 1/2 cups shredded mozzarella
  • about 3-4 tablespoons marinara sauce
  • 1/2 bell pepper, diced
  • 1/4 onion, diced
  • 2 tablespoons black olives, sliced
  • 2 cloves garlic, minced
  • salt, garlic powder, dried oregano, dried basil, and olive oil for the top

Directions

    For Bread Dough:
  1. Activate yeast in warm water with sugar in bowl of a stand mixer for 3-5 minutes
  2. Add flours; add remaining and stir until mostly incorporated with dough hook attachment; raise speed and knead for 5-7 minutes
  3. Coat dough and bowl lightly with oil; allow to rise covered with a damp cloth in a warm spot for 1 hour
    4. For Marinara Sauce:
  4. Heat oil in pan over medium heat
  5. Saute garlic for 1-2 minutes
  6. Add remaining sauce ingredients and simmer for 5 minutes; allow to cool
    7. For Stromboli
  7. Prep vegetables and prehear oven to 350 degrees
  8. Press or roll out dough onto lightly floured surface
  9. Spread even layer of sauce; add vegetables and cheese
  10. Fold short ends over about 1 inch to prevent filling from spilling out ends
  11. Roll, tucking filling in as you go; stop before reaching the end
  12. Lift the remaining end up to meet the roll; pinch seams shut using dabs of water as needed
  13. Place loaf seam side down on greased pan or silicone mat liner; brush top with olive oil and sprinkle with salt, garlic powder, dried oregano, and dried basil
  14. Bake about 45 minutes; allow to stand 5-10 minutes before slicing

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