Roasted Vegetable Stromboli

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 28 ounces pizza dough (approximately two can of pillsbury or any brand refrigerated dough, or even frozen dough)
• 1 red pepper, cut in in thin strips
• 1 green pepper, cut in thin strips
• 1 1/2 lbs mushrooms (i prefer crimini, but button will work fine, thick sliced and roasted)
• 1 japanese eggplant, cut lengthwise diced
• 1 medium white onion, cut in half sliced
• 6 ounces mozzarella cheese, grated
• 6 ounces parmesan cheese, grated
• 1 teaspoon dried oregano
• 1 teaspoon fresh basil
• 1 teaspoon fresh parsley
• 1/2 teaspoon red pepper flakes (to taste, i like to use a bit more)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil (plus a little extra to brush on the crust to bake)

Recipe

• 1 vegetables -- mix all vegetables with the olive oil, salt and pepper, dried oregano, red pepper flakes and roast in a 375f oven. roast for 20 minutes. just until the vegetables begin to brown and they are tender. remove and let cool. then mix in the fresh basil and parsley.
• 2 pizza dough -- roll out into 2 large rectangles about 18x12. i just roll mine on the counter with a little corn meal or flour on the counter so it doesn't stick.
• 3 make the sandwiches -- spread the vegetables over the two pizza crusts. make sure to leave a 1" border around all sides. top with the parmesan and mozzarella and roll up. you are just making a log.
• 4 baking -- i like to bake mine on a cookie sheet lined with parchment paper so it doesn't stick. make sure you slice 4 slices in the top of the stromboli before cooking and to brush with olive oil to make a golden brown crust. bake at 400f for 30 minutes until golden brown and a light crunchy crust.
• 5 let the stromboli rest a few minutes (5 minutes) before slicing. i cut each stromboli into 4 pieces. if you want, serve with some marinara on the side. just enjoy!
• 6 make a nice soup or salad and this is a great hearty dinner.