VEGETABLE & CHEESE STROMBOLI

RECIPE FROM PARENTING MAGAZINE

1/2 cup pitted kalamata or black olives
6 sun-dried tomato halves, packed in oil (about 1/4 cup)
1 tablespoon oil from the sun-dried tomatoes
1 lb pizza dough (I bought some from Pizza Factory and it worked great)
8 ounces sliced provolone (12-18 slices)
1 (10-ounce) box frozen chopped spinach, thawed and squeezed to drain excess water
1 (12 ounce) bottle roasted red peppers, drained, patted dry, and torn in strips
1 egg, lightly beaten

Heat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.

Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.

Lightly flour your work surface and rolling pin; roll the dough into a 14- by 10-inch rectangle. Spread with the olive mixture, leaving a 1-inch border around the dough on all sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer. Finally, add the red pepper strips in a single layer.

Fold 1 inch of the dough over the filling on the short sides of the rectangle. Fold the long end closest to you over the filling, pinching the dough together on the corners. Continue rolling the dough as tightly as possible. Before you complete the roll, brush the border lightly with some egg. Pinch the seam to seal.


Transfer the roll, seam side down, to the baking sheet and brush with the egg. Bake 30 minutes, until the bread is golden and sounds hollow when tapped. (If the top is getting too brown, cover with a piece of foil).

Transfer to a cutting board and let cool at least 20 minutes before slicing.

I loved the idea of this recipe because nearly all of the ingredients can be in your freezer or cupboard for a long period of time without going bad. It was very delicious but next time we might try making calzones with the same filling.