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Mushroom Stromboli

Mushroom Stromboli

Our friend Julia Tuladhar at Kitchen Outfitters in Acton, MA shared this wonderful recipe with us! She used mushrooms that she harvested herself in one of our Grow Your Own Classes! 

 

Makes 2 large rolls

 

Here's What You'll Need:
1 recipe basic Pizza Dough (I like the Joy of Cooking Recipe) *

Olive Oil

Rosemary

Black pepper

Kosher salt

6 Cloves of Garlic minced

1lb Shitake Mushrooms sautéed in oil (to cook out some moisture)

1 Sweet Potato (peel the long way with a peeler for thin planks)

1 sweet onion sliced and sautéed

4 leaves of Kale stemmed, and shredded

½ lb Sharp Provolone sliced thin

1 egg (for egg wash)

Sesame Seeds

 

Directions:

1. Pre-heat Oven to 450 F.

2. After 1st dough rising, roll out 2 rectangles. Spread with olive oil and minced garlic, sprinkle with rosemary to taste. Layer each rectangle with ¼ of the cheese first, top with half of the mushrooms, and vegetables, sprinkle with Salt and Pepper, then layer another ¼ of the cheese slices. Roll from one long end to the other, folding in the sides as you go to seal. Place on a parchment lined sheet pan. Let rise for 20 minutes covered with a tea towel. Brush with egg wash, sprinkle with sesame seeds, slit the top (about every inch along).  Bake for 25 minutes. 

3. Remove from oven, let cool for a couple of minutes before slicing. Serve as is or with marinara sauce on the side for dipping. To save, wrap and store in fridge. To freeze a roll for later let it cool completely, wrap in foil and freeze. To reheat, place frozen roll on a baking sheet, unwrap the top and heat in oven until warmed through.

*If using pre-made dough, split to make 2 balls directly from the fridge, bring to room temperature under a damp tea towel. Consider this the first rise.

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