Roasted Vegetable Stromboli

This post marks an important day for Baking & Eggs - my sweet, wonderful, fantastically generous husband bought me a fancy SLR camera for my birthday, which means that this post will be the last one with horribly lit photos! Now if only I can figure out exactly how to use it...

Yesterday I baked three loaves of banana bread and a batch of peanut butter and nutella cookies (be still my heart!), so when dinner time rolled around, I was ready for something packed with healthy veggies. I used what we had on hand and it was delicious! I love a meal that tastes great and lets me clean out the fridge! Andrew wasn't happy when he found out it didn't have any meat, but once he tasted it, he admitted he didn't miss the meat at all.

Also, I think you could easily mix up the veggies and cheeses a bit to fit your tastes (or to clean out the random bits of this and that in your fridge). I'd like to try it again with asparagus, broccoli and grape tomatoes with some goat cheese thrown in. Yum!

Roasted Vegetable Stromboli

a Baking and Eggs original

1 zucchini, sliced

1 yellow squash, sliced

1 red bell pepper, chopped

4 large white mushrooms, sliced

1/2 small yellow onion, chopped

2-3 tablespoons olive oil

1 teaspoon Italian seasoning

pizza dough (homemade or store bought)

2 handfuls baby spinach

1 1/2 cups mozzarella cheese

1/4 cup parmesan cheese, grated or shredded

2 oz feta cheese, crumbled

1 tablespoon olive oil

pizza or spaghetti sauce, for serving

Preheat oven to 400 degrees.

Meanwhile, arrange zucchini, squash, bell pepper, mushrooms and onions on a baking sheet. Sprinkle seasoning, salt and pepper over top. Drizzle veggies in olive oil and mix with hands until all veggies are evenly coated. Roast in oven for 15-20 minutes, or until softened and lightly browned. Keep oven preheated to 400 degrees.

Spray a second baking sheet with nonstick spray and lay the pizza dough out flat. Spread the vegetable down the long center of the dough. Top with the three cheeses. Wrap one side over the vegetables and cheese, followed by the second side. Pinch the ends together to close. Brush 1 tablespoon on olive oil over the top of the stromboli. Using a sharp knife make a few slits on the top to allow steam to escape while cooking.

Bake for 30 minutes, or until the dough is puffed and lightly browned. Serve with pizza sauce on the side for dipping.