Veggie Pesto Stromboli

On average, I would say that half of the meals I make are intentionally planned, and all of the rest are the result of me attempting to use up whatever I have in the fridge. Last weekend was a bit of a struggle, as I mentioned, and I was starving when Shannon and I finally got back to Columbus. I didn’t feel like fast food, so we sorted through the fridge and found a quarter of a red onion, two separate pepper halves, some sliced mushrooms {that would only be good for another day or so}, a tube of pizza crust {leftover from good intentions about caprese pizza a few weeks ago} and a few sauces {pesto and red sauce are fridge staples in our house}. We didn’t have enough cheese for a good, cheesey pizza, so were kind of between a pizza-monkey bread hybrid and stromboli, and Stromboli won.

Veggie Pesto Stromboli

In the interest of full disclosure, I’ve never made particularly good homemade pizza. My crust is never the right ratio of crusty outside and soft inside, and the sauce and cheese are never great. I guess what I’m getting at is that, in light of that background, I didn’t have high expectations for this Stromboli. What a surprise it was, then, to find that it was really, really good! It would have been better if I had made my own crust and sauce, sure. But if the goal was making a delicious and easy dinner, and using end-of-the-week fridge leftovers, this was really a great result.

Strom3

Stromboli

  • 1 portion pizza dough
  • ¼ red onion
  • 1 bell pepper, chopped
  • A half cup or so of sliced mushrooms
  • 1 tbsp olive oil
  • 2 spoonfuls pesto sauce
  • Some cheese
  • Crushed red peppers
  • Pizza sauce

Heat the oven as directed on your dough. Chop the onion, pepper and mushroom and saute in the olive oil, and set aside.

On a piece of lightly floured parchment paper, stretch the pizza dough into a rectangle, so the dough is between ¼ and ½ inch thick- my rectangle was about 12 x 18. Smear the pesto in a long stripe down the center of the dough. Sprinkle on the veggies, cheese and crushed red pepper flakes.

Starting at the long edge and using the paper, roll the dough tightly into a log. When you reach the edge, pinch the seam shut- use some egg wash or half and half to make the two sides stick together, if necessary. Make sure to also seal the ends, also. Position the Stromboli seam side down on the paper and brush with the same liquid that you used to seal the edges.

Bake for 25-35 minutes, until the down is brown and a bit crusty, and the inside is cooked through. Let cook for five minutes, so you don’t burn the roof of your mouth on molten cheese. Serve with pizza sauce for dipping.