East Coast Veggie Stromboli with spinach, cremini mushrooms, and garlic-butter crust

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • ⅗ oz. Butter
  • 6 oz. Cremini Mushrooms
  • 1 Red Onion
  • 2 Garlic Cloves
  • 2 tsp. Italian Seasoning Blend
  • 2 oz. Baby Spinach
  • 71/2 oz. Self Rising Flour
  • 5⅓ oz. Plain Greek Yogurt
  • 41/2 oz. Shredded Mozzarella
  • 15 oz. Pizza Sauce

Directions

  1. Preheat oven to 375 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Cut mushrooms into ⅓" slices. Halve and peel onion. Slice halves into thin strips. Mince garlic. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, mushrooms, onions (to taste), half the garlic, Italian seasoning (reserve a bit for garnish), and ¼ tsp. salt to hot pan. Cook, stirring occasionally, until browned, 6-10 minutes. Add spinach and cook 1 minute until slightly wilted. Transfer to a plate and cool 5-8 minutes. Reserve pan; no need to wipe clean.

  3. Measure out ¼ cup self-rising flour and set aside. This “bench flour” is used to prevent dough from sticking. Place remaining flour, Greek yogurt, and 1 Tbsp. olive oil in a medium mixing bowl and stir until combined. Dough will appear dry and crumbly. Mix remaining garlic with butter in a small bowl and place somewhere warm to melt.

  4. Dust a clean work surface with reserved bench flour. Turn dough onto dusted surface and knead 5 minutes, folding dough over on itself and pressing down with heel of your hand. Using a rolling pin or bottle, roll dough into a rectangle approximately 10" by 14”. Dough does not have to be shaped perfectly. Keep dusting surface, rolling pin, and dough with bench flour to prevent sticking.

  5. Transfer rolled dough to prepared baking sheet. Prevent tearing by rolling dough onto rolling pin and unrolling onto baking sheet or gently folding dough, transferring, and unfolding. Add vegetable mixture to dough, leaving 2" border all the way around. Top with cheese and ¼ the pizza sauce.

  6. Fold long edge of dough over filling and gently roll to enclose filling. Place seam side down on baking sheet and seal by folding ends underneath. Bend dough in a crescent shape and slash top at 2" intervals to vent. Coat with cooking spray and bake 25 minutes. Remove from oven, brush with garlic butter, sprinkle with remaining Italian seasoning, and bake until golden brown, 5-8 minutes. Rest 5 minutes before slicing into quarters.

  7. Heat remaining sauce in pan used to cook vegetables over medium heat, if desired. Place stromboli on a plate alongside sauce for dipping.

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