Holy Stromboli!

April 30th, 2013 2:54 pm by Kelly Garbato

2013-04-22 - VI Red Pepper Stromboli - 0002

So my first time making stromboli wasn’t quite the disaster it could have been, thank dog. But the call was close, my friends. (Short version: the recipe called for an ungreased cookie sheet and – surprise! – it took me ten minutes to pry the baked stromboli off the sheet without ripping them in half.)

The recipe is Stromboli with Red Pepper Puree, Spinach and Basil from Donna Klein’s Vegan Italiano. Actually it calls for arugula, but I swapped that out for pureed spinach, which is quickly becoming my preferred method of enjoying spinach. I also added some fried strips of Lightlife bacon, which after cooking was too rigid to leave as-is – I had to break them into little bits. Instead of homemade dough, Klein uses refrigerated French bread dough, which is a huge pain to work with. Whereas you’re supposed to roll it into smaller rectangles, it would rather retain its long, tubular shape. Cue: begging and tears.

Tasty as hell, but it’d be way easier to make my own dough from scratch instead of relying on the refrigerated stuff. Waaaay too hard to work with.

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