Whole Wheat Vegetarian Stromboli Recipe
A vegetarian Italian Recipes recipe with whole wheat flour, -1/ teaspoons active dry yeast, honey. Ready in 3h 20m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
26 steps- 1
To begin making the Whole Wheat Vegetarian Stromboli Recipe, preheat the oven to 180 C
whole wheat flour(3 cups)whole eggs - for egg wash(1) - 2
Grease a large baking sheet and place it inside the oven
- 3
Method for preparing the doughIn a large mixing bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine
-1/ teaspoons active dry yeast(2)lukewarm water(1 cup) - 4
Let sit until the mixture is foamy, about 5 minutes
- 5
Sift the flour and salt
whole wheat flour(3 cups)salt(1 teaspoon) - 6
Using your hands keep adding flour and salt to the yeast mixture until all the flour is incorporated but the dough is still slightly sticky
whole wheat flour(3 cups)-1/ teaspoons active dry yeast(2)salt(1 teaspoon) - 7
Turn the dough out onto a lightly floured surface and knead for another 5 to 10 minutes adding a little more olive oil if too sticky
whole wheat flour(3 cups)extra virgin olive oil(1 tablespoon) - 8
Coat the large bowl with a little olive oil and place the kneaded dough inside and over with a loose fitting lid or a plastic wrap
extra virgin olive oil(1 tablespoon) - 9
Allow the dough to rest in a warm place for about 2 hours until the dough is nearly doubled in size
- 10
To Make The StuffingHeat oil in a pan and stir fry the onions, red peppers and mushrooms with a little salt and pepper on high heat until lightly roasted
salt(1 teaspoon)onion - thinly sliced(1)red bell pepper (capsicum) - thinly sliced(1)button mushrooms - roughly chopped(200 grams) - 11
Allow the mixture to cool and stir in the olives
extra virgin olive oil(1 tablespoon)black olives - chopped(1/2 cup) - 12
Prepare a thick flavoured tomato basil sauce using any of the recipes from the link
tomato basil pasta sauce(1 cup) - 13
Just make sure your sauce is not too liquidy, it should be thick, else your stromboli will turn to be soggy
tomato basil pasta sauce(1 cup) - 14
Punch down the dough and divide into two portions
- 15
On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches
whole wheat flour(3 cups) - 16
Spread the tomato sauce over the rolled out dough
tomato basil pasta sauce(1 cup) - 17
Now sprinkle half the roasted mushroom mixture and half of the cheese leaving 1 inch border around the sides
mozzarella cheese - grated(2 cups) - 18
Starting from the end facing you roll up the dough into a cylinder, pinching the edges to seal
- 19
Apply some water on the edges to seal well
lukewarm water(1 cup) - 20
Repeat the process with the remaining dough portion and filling ingredients
- 21
Place both the prepared stromboli's on to the baking sheet and allow it to rise for another 30 minutes
- 22
Brush the top of each stromboli with egg wash or honey
honey(1 tablespoon)whole eggs - for egg wash(1) - 23
Sprinkle the sesame seeds evenly on the top
- 24
Place it inside the preheated oven and bake until completely golden brown and starting to crisp, about 20 to 25 minutes minutes
- 25
Turn off the heat and remove the stromboli from the oven and allow it to rest outside for 10 minutes
- 26
When you are ready cut into thick slices and serve with Italian Style Potato And Cucumber Salad Recipe and Apple Crumble Pie Recipe
Rate this recipe
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Whole Wheat Vegetarian Stromboli Recipe
A vegetarian Italian Recipes recipe with whole wheat flour, -1/ teaspoons active dry yeast, honey. Ready in 3h 20m, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
26 steps- 1
To begin making the Whole Wheat Vegetarian Stromboli Recipe, preheat the oven to 180 C
whole wheat flour(3 cups)whole eggs - for egg wash(1) - 2
Grease a large baking sheet and place it inside the oven
- 3
Method for preparing the doughIn a large mixing bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine
-1/ teaspoons active dry yeast(2)lukewarm water(1 cup) - 4
Let sit until the mixture is foamy, about 5 minutes
- 5
Sift the flour and salt
whole wheat flour(3 cups)salt(1 teaspoon) - 6
Using your hands keep adding flour and salt to the yeast mixture until all the flour is incorporated but the dough is still slightly sticky
whole wheat flour(3 cups)-1/ teaspoons active dry yeast(2)salt(1 teaspoon) - 7
Turn the dough out onto a lightly floured surface and knead for another 5 to 10 minutes adding a little more olive oil if too sticky
whole wheat flour(3 cups)extra virgin olive oil(1 tablespoon) - 8
Coat the large bowl with a little olive oil and place the kneaded dough inside and over with a loose fitting lid or a plastic wrap
extra virgin olive oil(1 tablespoon) - 9
Allow the dough to rest in a warm place for about 2 hours until the dough is nearly doubled in size
- 10
To Make The StuffingHeat oil in a pan and stir fry the onions, red peppers and mushrooms with a little salt and pepper on high heat until lightly roasted
salt(1 teaspoon)onion - thinly sliced(1)red bell pepper (capsicum) - thinly sliced(1)button mushrooms - roughly chopped(200 grams) - 11
Allow the mixture to cool and stir in the olives
extra virgin olive oil(1 tablespoon)black olives - chopped(1/2 cup) - 12
Prepare a thick flavoured tomato basil sauce using any of the recipes from the link
tomato basil pasta sauce(1 cup) - 13
Just make sure your sauce is not too liquidy, it should be thick, else your stromboli will turn to be soggy
tomato basil pasta sauce(1 cup) - 14
Punch down the dough and divide into two portions
- 15
On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches
whole wheat flour(3 cups) - 16
Spread the tomato sauce over the rolled out dough
tomato basil pasta sauce(1 cup) - 17
Now sprinkle half the roasted mushroom mixture and half of the cheese leaving 1 inch border around the sides
mozzarella cheese - grated(2 cups) - 18
Starting from the end facing you roll up the dough into a cylinder, pinching the edges to seal
- 19
Apply some water on the edges to seal well
lukewarm water(1 cup) - 20
Repeat the process with the remaining dough portion and filling ingredients
- 21
Place both the prepared stromboli's on to the baking sheet and allow it to rise for another 30 minutes
- 22
Brush the top of each stromboli with egg wash or honey
honey(1 tablespoon)whole eggs - for egg wash(1) - 23
Sprinkle the sesame seeds evenly on the top
- 24
Place it inside the preheated oven and bake until completely golden brown and starting to crisp, about 20 to 25 minutes minutes
- 25
Turn off the heat and remove the stromboli from the oven and allow it to rest outside for 10 minutes
- 26
When you are ready cut into thick slices and serve with Italian Style Potato And Cucumber Salad Recipe and Apple Crumble Pie Recipe
Rate this recipe
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