Skip to main content

You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:

Vegetable Stromboli

 Tender crisp veggies and cheese are wrapped in homemade pizza dough, for a simple and delicious meatless meal!

I am a total carb lover. It seems like everything I should try to limit to get healthier and more fit, is everything I've been craving lately. Carbs like bread, pasta, bagels, ooey gooey cheese, sweets..... these are things I've been craving since the cold weather hit. Trying to be more mindful of what I am eating, I've been trying to limit carbs to one meal per day. But when I do have carbs, I want them to be worth it!

Pizza has always been a hit in our house. My SO and my son would have pizza everyday if they could. While I also enjoy a good pizza pie, sometimes I want something different. So I decided to make Stromboli. Stromboli is a type of turnover, usually filled with Italian cheeses and cold cuts/vegetables. It is made by either using Italian bread dough, or pizza dough. It was invented in U.S, and is typically rolled into a cylindrical shape.

I decided to stuff mine with veggies and cheese, and to fold the dough over like a braid, to make it more aesthetically pleasing. The dough was chewy and the veggies were tender crisp. Dripping with ooey cheese, we dipped it in homemade marinara, for a fantastically delicious meatless meal.

Veggie Stromboli


Dough:
2 1/2 C  unbleached all-purpose flour 
1 1/2 C whole wheat flour
1 tablespoon light brown sugar 
1 1/3 cups warm water (110 degrees F/45 degrees C) 
1 1/2 teaspoons salt 
1 1/2 teaspoons olive oil 
1 envelope (2 1/4 tsp) active dry yeast 

Filling:
2 onions, peeled and sliced
2 Tbs olive oil
1 Tbs butter
1 tsp brown sugar
2 1/2 C broccoli florets, lightly steamed
1 red pepper, sliced 
1/2 C  cheddar cheese, shredded
1 C mozzarella cheese, shredded
1/4 tsp red chili flakes
fresh cracked pepper


Using your preferred method, make your Stromboli dough. I like using my bread machine set to the dough setting. I add the water, salt, oil and sugar to the insert, followed by the flour and yeast. Once dough has risen once, prepare to roll out the Stromboli.

While dough rises, preheat a large skillet over med-low heat. Add the oil and butter and once the butter begins to sizzle, add the onions. Cook slowly, until onions become a gorgeous golden colour; about 15-20 minutes. Stir in the brown sugar and set aside.

On a lightly floured surface roll out the bread dough into a 18x13 inch rectangle. Spread the caramelise onions down the center of the dough, top with red pepper, steamed broccoli and shredded cheese. Season with chili flakes. 

Starting at the edge of the filling, make parallel horizontal cuts in the dough at 1" intervals down both sides. Leave a 1" border at the top and bottom. Fold the top and bottom edges over the filling. Take the top right hand strip and fold it over the filling. Fold the left hand strip over the filling, crossing over the first strip. Repeat, alternating strips to create a braid effect. Season with fresh cracked pepper.

Gently pick up the braid and place on a greased baking sheet. Cover the braid and let rise 20-30 minutes. While dough rises, preheat oven to 350 degrees F. Bake risen braid for 30-35 minutes; until golden brown. Remove from oven and let rest 10 minutes before cutting. Serve with favourite marinara sauce.

PIN IT!!!


I'm sharing this recipe at these Linky Parties

Comments

  1. I was JUST thinking about adding stromboli to our menu plan in the coming weeks. I can't wait to try this recipe out! Thanks for sharing. :)

    ReplyDelete
  2. Delicious!! I love the idea of a vegetable Stromboli. Lighter and you can get those servings of veggies!

    ReplyDelete
    Replies
    1. Yes! With kids creativity is key when it comes to veggies ;)

      Delete
  3. This looks delicious!!!! Marking this to try later.

    ReplyDelete
  4. A wonderful healthy twist on Stromboli!

    ReplyDelete
  5. great idea adding veggies, comfort meal :)

    ReplyDelete
  6. I LOVE stromboli! Never thought to stuff it with veggies. This sounds yummy!

    ReplyDelete
  7. If you watch Down to Earth with Zac Efron on Netflix, it might change your perception about carbs. There's this episode filmed in Sardinia, I was shocked to learn some things I had a preconception about. It turns out carbs are good for us, only the western culture turned it into a phobia. Your Stromboli looks delicious!

    ReplyDelete
  8. This is my recipe. So delicious plus filling and so many vegetables combined with the perfect amount of cheese.

    ReplyDelete
  9. I love that you use a mixture of plain and whole wheat flour in this! Plus the vegetables keep it healthier too. :)

    ReplyDelete
  10. This looks so good. I may have to break out my bread machine this weekend and try this recipe.

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

Easy Balsamic Glazed Salmon

 This is a healthy, easy and impressive way to prepare salmon. The glaze is simple, yet flavourful, and this will quickly become your favourite salmon recipe. Salmon is a reddish fish, that is tender yet firm and it is a favourite amongst many, due to it's buttery flavour. It is low in saturated fat and high in protein and is also a great source of vitamin B12 and Potassium. These are only some of the reasons salmon has been deemed a super food. When I worked at the natural food market, I cooked quite a bit of salmon over those 3 years. It was a staple on our hot buffet and one of our most popular items. Our patrons preferred it prepared simply with dill, lemon, salt and pepper. While this is one of my favourite ways to prepare salmon, sometimes you need a little variety. The balsamic vinegar becomes wonderfully sweet as it bakes in the oven. The Dijon adds a slight tartness, to balance out the sweetness. With only a few healthy ingredients, this recipe is deliciously simple and wo