Whole Wheat Vegetarian Stromboli recipe is a healthy twist to the regular Italian Stromboli recipe. This recipe is also known as Stromboli pizza. The first time I read this word, I had no idea what it would be. The name itself made me think of something complicated and I thought not to experiment. However, the element of curiosity to try something new kept pushing me and finally the baker inside me became courageous. I decided to try it and give it a healthy twist. Do you remember my Gluten free Pizza and Healthy Focaccia bread recipes? Both the recipes are Italian recipes made healthy. Gluten free Pizza had the pizza base of lentils and Focaccia was made using whole wheat.
What is Stromboli?
Before I start with the recipe, let me share a few interesting facts about Stromboli with you. It is basically a fancy rolled pizza. The most important part of this recipe was its fresh name. I wanted to know the story behind this name. All questions ends at Google. And when I Googled, I found that this recipe got its name after a famous movie called “Stromboli”. Interesting? It is. It’s no surprise that I have three friends who have already requested me to bake this Vegetarian Stromboli recipe for them. That’s how quickly this recipe has become popular. Now, let’s talk about the Veggie Cheese Stromboli recipe with a healthy twist.
|Whole Wheat Flour||400 gm|
|Instant Yeast||1 tsp|
|Curd/ Yogurt||4 tbs|
|Garlic Powder||1 tsp|
|Mixed Herbs||1 tbs|
|Pizza Sauce||3 tbs|
|Pitted Black Olives||1/3 cup|
|Sliced Mushrooms||½ cup|
|Sliced Bell Pepper||½ cup|
|Mozzarella Cheese||½ cup|
For Stuffing, heat 1 tsp oil in a pan. Add sliced mushrooms, spinach and bell pepper. Sprinkle some salt and herbs. Cook for 2 minutes and transfer these sautéed vegetables in to a plate to cool.
In a bowl, take lukewarm water. Add sugar and yeast to it. Stir it and keep aside until yeast froths.
In a large mixing bowl, take flour, garlic powder, mixed herbs, curd/yogurt and add activated yeast solution to it. Start kneading the dough by adding water little by little. Don’t add water in one go as different flours has different absorption capacity.
Initially the dough will be sticky. Take out the dough on a floured surface. Add oil to it and continue to knead it until you get smooth and elastic dough.
Keep this dough in a greased bowl and cover it with cling wrap. Let it rest until dough doubles in volume.
This is called first rise. The time for first rise depends upon weather conditions. Warmer the weather, lesser the time for first rise.
Shaping the Stromboli
Take the dough out on a dusted surface and punch it to release the air. Divide the dough into two equal portions. Using a rolling pin, roll dough into a rectangular sheet approximately 9” by 12” each. Don’t worry about a perfect rectangle.
Spread pizza sauce on the rolled sheet, leaving 2” border all the way around. Add prepared stuffing, bell pepper and olives. Top up with cheese.
Fold long edge of sheet over the filling and gently roll the sheet into a log shape. Seal all the ends and place the shaped log into a greased baking tray. Brush with milk.
Bake it in a preheated oven at 200 degree Celsius for 25 minutes.
Remove from oven and brush it with olive oil/ Butter.
Let it rest for 5 minutes before slicing.