Pizza Night turned Stromboli Night

 

I have mentioned before, that Thursday nights is usually pizza night. Since we were celebrating the last day of school, I thought I would make a boli  with some curly fries and onion rings.  A salad had to be added in there for some fresh, “living” food.  I used the wheat dough I picked up at the store to make this amazing “Cheese Steak” Stromboli.  This is my family’s version of take out Italian food. No Pizza boxes required.

I have been making Stromboli's since my mom and dad taught me how as a pre-teen.  That was our Saturday afternoon treat on cold winter days.  A good movie on the VCR, after spending an hour at the Video Rental Store fighting over what to rent.  Remember VCR’s and video rental stores?  I am sure Mya will have no idea what a VCR tape is, just DVR, iTunes and You Tube. We used to come home, pull out a tube of Pillsbury French bread dough, roll it out, fill it up, and bake into a beautiful boli.  Then devour while watching our flick. Pillsbury was a convenient option back then, they did not sell fresh dough at the store. Now, however,  I prefer my food without the Hydrogenated oil that is in the Pillsbury dough. So, fresh dough it is, preferably wheat. After years of practice making these bolis, my method has been perfected. Here is my recipe.

Vegan Cheesesteak Stromboli

• 1 ball of wheat dough (or white if that is what you have)
• 1 bag Gardein Beefless tips
• 1 cup sliced sweet peppers
• 1 small onion, sliced
• 2 cups mushrooms, sliced (regular or portabella)
• 1 cup Daiya Mozzarella Shreds (your favorite vegan mozzarella)
• 2 tbsp. coconut oil
• 1 tbsp. Worcestershire sauce
• Italian Seasoning
• Sea salt
• Hot crushed red peppers (OPTIONAL)
• Ketchup (OPTIONAL)

One hour before making boli, bring your dough out of the refrigerator and to room temperature. It will make it much easier to roll out. At the same time, make your filling, so it has time to cool before adding to the dough.

For the filling:

To a skillet, add 1 tbsp. coconut oil.  Over medium heat, cook the peppers and onions until they begin to soften.  Then, push them over in the pan and add the mushrooms, sprinkle with a little sea salt and cook until almost soft.  While they cook, pour Gardein Tips onto a plate, microwave for 1 minute, to soften. Then, slice your Gardein into small pieces.  Then, move the mushrooms to the side of the pan with the peppers and onions. Next, add remaining tbsp. of coconut oil to empty spot in the pan, add the Gardein tips to the coconut oil.  Place a lid on pan and cook about 5 minutes. Open lid, stir Gardein, then add 1 tbsp. of Worcestershire sauce to the Gardein.  Turn off. Let this rest until cool.

Once the filling is cooked and cooling, preheat the oven to 425 degrees. After about an hour, when the dough has reached room temperature, prepare a sheet pan with foil and spread with cooking spray or a tsp. olive oil.  Place dough on sheet pan, and stretch out gently until it it makes a large rectangle in the pan.  Careful not to tear the dough.

Sprinkle about half the cheese onto the whole surface.  It won’t look like a lot.

Now, evenly spread all of your cooled filling over the entire surface, sprinkle with rest of cheese.  Optional, add a little ketchup and some crushed red peppers to the middle of the filling.

Now to roll, stretch the end one side over the steak about 3”. Flip the end over onto the filling, and then again, and once more.  It is like a three flip Jelly Roll.  Press down on the roll and make sure edges are sealed along the side and ends. Sprinkle top with some Italian seasoning.

Place on middle rack in oven at 425. Cook about 20 minutes until golden brown.  Remove from oven and allow to cool for 5 minutes before slicing.

I serve with salad, onion rings and fries!

Have a wonderful Father’s Day Weekend!  Maybe even make Dad some Stromboli, we will have the rest for Friday breakfast!  Leftover boli reheated is even better in my book.