Name: Cheesy Veggie Stromboli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 12 to 14
Ingredients: 2 cups (280 g) chopped roasted red bell pepper; 1½ teaspoons dried oregano; ½ teaspoon smoked paprika; 1 cup (180 g) sliced black olives; Olive oil spray; 2 teaspoons dried basil; One 15-ounce (425 g) can unsalted diced tomatoes, with liquid; 8 ounces (225 g) sliced cremini mushrooms; 2 cups (240 g) sliced zucchini; 3 garlic cloves, minced; Salt and black pepper to taste; ½ medium red onion, diced; 3 to 4 Macarella discs; 1 teaspoon extra virgin olive oil; ½ bunch chard, destemmed and chopped; 1 batch Basic Pizza Dough (prepared through step 4)

Preparation info

Serves
12 to 14

Difficulty
Easy
Ready in
50 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

You know those party pinwheel sandwiches with the rubbery slices of yellow cheese and processed cold cuts all wrapped up in a soggy tortilla? This stromboli is like those puny sandwiches on super-delicious vegan steroids. There’s loads of veggies and melty Macarella all wrapped up in a doughy pizza crust with a crisp outer shell. It’s so amazing, I screamed the first time I cut into it, a scare-the-dog-to-death sort of scream. If you want to make people scream (or at least oooh and ahhh) at