I’m not really sure what the difference is between a Stromboli and a calzone, but a while back I had stumbled upon a blog for a strombli and I said, “I’m going to veganize that.” I usually have all the ingredients on hand in my fridge so it was an easy thing to throw together on my long painting project filled Memorial Day Weekend. Boy was I happy that I decided to do that. This was a really easy meal to prepare and people will be impressed when you bring this beauty to the table.
-1 store bought or homemade pizza dough
-2 packages of Field Roast Grain Meat Deli slices (I used the Wild Mushroom and Smoke Tomato varieties)
-½ cup of mixed olives from the olive bar at the grocery store
-½ cup of oil packed sun dried tomatoes
-1 tablespoon of capers
-Vegan mozzarella cheese shreds to taste
*Optional: fresh basil
*Optional: I also threw in a couple of leftover peppadew peppers to the olive mix to clean out the fridge.
In a food processor or by hand, mince the olives, capers and sun dried tomatoes. On a floured bench, roll out the pizza dough into a large rectangle. In the center of the dough spread the olive, sundried tomato mixture. Next, put a layer of vegan mozzarella cheese shreds. Finally layer the Field Roast Grain Meat deli slices on top. If you want to get really fancy you can also put in a layer of fresh basil.
Now comes the fun part. You can either fold over the sides and crimp the dough on the top making sure to cut some vents to allow for escaping steam OR you can make slices in the pizza dough up the side of the dough, folding them over to create a braided look. Allow to rest on a baking sheet for 30 minutes to proof. While resting, preheat the oven to 325F degrees. Brush the pizza dough with olive oil and bake until golden, about 25 minutes. Be sure to check the Stromboli half way through in case your oven has uneven heating and you have to rotate the pan for even browning. Allow to cool for 10 minutes and enjoy! Brush the pizza dough with olive oil and bake until golden, about 25 minutes. Be sure to check the Stromboli half way through in case your oven has uneven heating and you have to rotate the pan for even browning. Allow to cool for 10 minutes and enjoy! I served this with roasted broccoli sprinkled with red pepper flakes and a squeeze of lemon juice, as well as a side of fresh cut watermelon. This meal will for sure be making another appearance on my dinner table in the very near future.
This entry is filed under Field Roast, Recipes and tagged vegan, vegetarian, vegan kids, field roast, vegan food, vegan cooking, Field Roast recipes, veggie kids, Field Roast products, Field Roast Deli Slices.