Vegan Stromboli

Yes, you read that correctly. Vegan. Stromboli. This was so easy to make and definitely a crowd pleaser. The key to a good vegan Stromboli is in the vegan cheese. Let’s face it, vegan cheeses are not the created equal. I’ve played around with my cheeses, but Violife’s mozzarella is my favorite for pizza dishes and I also used Violife’s provolone slices to add to the flavor. A pre-made pizza dough really helped this dish hit the mark. Packed with sautéed veggies and spicy arrabiatta tomato sauce this was a win.

Do you see that melty cheese? YUM!

Ingredients

  • pre-made pizza dough, usually found in the bakery department
  • arrabiatta tomato sauce, I used Rao’s
  • sliced peppers, onions, and mushrooms or filling of your choice
  • violife shredded mozzarella cheese
  • slices of violife provolone cheese
  • melted vegan butter
  • garlic salt
  1. Pre-heat your oven to 400F
  2. Sauté your veggies till nice and translucent
  3. Stretch half the pizza dough by hand till really thin (don’t worry about the shape)
  4. Brush dough with melted butter and sprinkle with garlic salt.
  5. Sprinkle a layer of shredded cheese and spread some provolone slices around.
  6. Add veggies and your toppings
  7. Roll up the Stromboli extra tight and use the butter to seal it shut.
  8. Place on a pizza pan, seam side down and tuck in ends (I cut off my super thick ends)
  9. Brush with more melted butter and garlic salt
  10. Cut slits in the top of the dough to allow steam to exit.
  11. Bake for 25-30 minutes till golden brown and cheese is oozing out ( you can lift the Stromboli to see if the bottom is browned)
  12. Let cool and cut with serrated knife. Serve with arrabiatta sauce on the side.
I don’t think Stromboli has ever looked this good.

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