Vegetarian Strombolli

ART: Chef Hat

Bobolli dough or Strombolli dough
3 3/4 lb. AP flour
32 ounces of water
1/2 ounce yeast
1/2 cup Olive oil
1 1/2 ounces of salt
2 ounces sugar

In a bowl, mix sugar and salt into flour. Mix yeast with just warm water and add oil. Then, slowly, while mixing, add water. Mix and knead for 3-4 minutes until completely mixed. Let set 5-10 minutes. Roll with hands or a wooden rolling pin into desired size and thickness. Remaining dough may be frozen.

1 cup colored Bell pepper
2 cups spinach (fresh)
1/2 cup red onions
1 cup sliced Portabello mushrooms
1 tbs basil, oregano, and saute dust
2 tbs Olive oil

Saute all ingredients together, place on dough and bake for 10-15 minutes at 375 degrees.

Makes 10-16 Strombollis

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