Sara's Veggie Stromboli From Scratch (using your bread machine!)

"With a picture! An easy, healthy, tasty vegetarian filled bread roll that has tangy Italian flavors and makes a great meal all by itself! Your kids will love it - and get almost all their veggies for the day!"
 
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photo by Sageca photo by Sageca
photo by Sageca
photo by SaraFish photo by SaraFish
Ready In:
40mins
Ingredients:
19
Serves:
6-8
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ingredients

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directions

  • Combine all dough ingredients in your bread machine.
  • Use your dough cycle to prepare the dough and allow it to rise in the machine.
  • After it's done in the bread machine turn the dough out onto your floured board and knead more flour into it until it is no longer sticky and it's smooth and elastic (takes me about 1/2 cup more and about 5 minutes) and easy to handle.
  • Pat it out into a big rectangle the size of your bread board (or cookie sheet) and until it's about 1/2ö thick.
  • Spread these ingredients over the middle third dough.
  • Start with pizza or spaghetti sauce, then half the shredded mozzarella.
  • Pile on onion, bell pepper, zucchini, olives, then tomatoes.
  • Sprinkle garlic, herbs and salt over tomatoes.
  • Put the parmesan and the remaining cheese on the mound.
  • Gently stretch one side up and over the top of the filling then the other side on top of that.
  • Pinch the ends closed.
  • Gently transfer, seam side down, to a large cookie sheet that you have sprayed with Pam.
  • Cover and let rise for 30 minutes.
  • Brush the top lightly with olive oil and bake 350 oven for 30-45 minutes until golden brown.
  • Allow to cool slightly before cutting.

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Reviews

  1. My husband could eat pizza for every meal. I decided to make this recipe and make small, 'hot pocket' sized loaves. I froze the left over ones and he takes them to work and microwaves them just like a hot pocket. He LOVES them. It's such a versatile recipe. Last night I made olive garden alfredo sauce and used that with chicken, fresh basil and garden tomatoes for a filling. We didn't have any leftovers of those! Great starter point for my imagination, thanks!
     
  2. this recipe is so good. i first made it to take to a picnic for my sons birthday everybody loved it, i now have to make it so my husband and daughter can take it to football with them wrapped up in foil to accompany whichever soup they fancy (usually french onion or tomato basil). although i have never used the zucchini or olives (family preference) we have tried it as recipe states but its also great for using up leftover veggies. we tend to have it with onions,peppers, and mushrooms we also use mozzarella, emmental, and parmesan cheese and layered it with the veggies. thanks for posting this wonderful recipe Sara
     
  3. I made this and soup for tonights dinner. This is a great recipe to use up all the veggies that are in the fridge. I used old cheddar and parmesan cheeses, broccoli, red pepper, onions, sundried tomatoes, kalamata olives and part of a left over chicken breast. My family thought that the broccoli overwhelmed the dish and they suggested that I use mushrooms in place of the broccoli next time. I was also surprised that the pepper in the crust was not too hot, even for my children. This took 35 minutes in my oven to cook through. Over all this was a great new recipe that went over extremely well. I`ll be making it again and again. Thanks for posting this recipe Sara.
     
  4. Wow! This was really good. I used a few different veggies but my main change was to use Ricotta cheese instead of the mozzerella. My hubby loved it and my 2 year old ate it up. This is going to be something that I'll make a lot, I can tell. Thanks for a truly great recipe, Sara!
     
  5. This was a great way to feed my pizza lovers veggies! I used homemade marinara and substituted fresh mushrooms for the tomato. It's a great way to use up small amounts of a variety of vegetables. Thanks for posting!
     
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Tweaks

  1. I made this and soup for tonights dinner. This is a great recipe to use up all the veggies that are in the fridge. I used old cheddar and parmesan cheeses, broccoli, red pepper, onions, sundried tomatoes, kalamata olives and part of a left over chicken breast. My family thought that the broccoli overwhelmed the dish and they suggested that I use mushrooms in place of the broccoli next time. I was also surprised that the pepper in the crust was not too hot, even for my children. This took 35 minutes in my oven to cook through. Over all this was a great new recipe that went over extremely well. I`ll be making it again and again. Thanks for posting this recipe Sara.
     
  2. Ok.. so true test of a recipe (The Angela Laundry List of Substitutions). 3 parts Bob's Red Mill Low-Carb Bake Mix (w/ 2 Tbls Wheat Gluten & 1 tsp Lemon Juice) to 1 part Unprocessed Wheat Bran, Applesauce instead of Oil and I added chicken. WOW!!!! This is fantastic - one of my favorites. Thanks for sharing!!!
     
  3. Great recipe!! The dough is especially yummy!! My husband loved this .. I used italian seasoning instead of the basil and oregano .. I also added cooked chicken because my husband likes it .. thank you Sara!!
     

RECIPE SUBMITTED BY

I'm a stay home mom of two little boys. My husband is a meat and potatoes kinda guy, my little fellas will eat anything, and I'm a vegetarian. One of my favorite things to do is sit and read a cookbook from cover to cover! My favorite cookbooks are ones with pictures of all the dishes.
 
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