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Grilled Mushroom & Spinach Stromboli

OK so it looks like it’s flying through a sunrise or something but I could not get this photographed in a pretty way after making this delish veggie stromboli that I just zapped the background.

When I make a homemade pizza crust (this one I incorporated some organic whole wheat flour in for some extra nutrition), I try to always make two, then pop one ball of dough into the freezer for later. Then when you are craving something easy and still healthy, just roll out the dough, saute up a bunch of veg (this one was heavy on the mushroom and spinach, with some garlic, sweet onion and crushed tomatoes along with the usual Italian seasonings) and, if you do dairy, some good quality sliced mozzarella (not that Belgioso factory farmed crap) or tang it up with organic goat cheese or feta crumbled into it. Then literally just roll it up, cut a few air slices on top, and bake for 18 or so minutes til it’s good ’n’ golden.

So tasty…and so much better than a Hot Pocket, y’all.

“The trouble with eating Italian food is that five or six days later you’re hungry again.” ~ George Miller


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