Whole Wheat Veggie Stromboli Recipe

[Ungart]

Hey everyone, I want to introduce you to a wholesome, savory delight! Our Whole Wheat Veggie Stromboli is stuffed with gooey cheese, fresh veggies, and wrapped in a hearty whole wheat crust. It’s a delicious and nutritious way to enjoy a homemade, satisfying meal!

Ingredients​

For the Dough:
192×128

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water
• 1 tablespoon honey or sugar
• 2 1/2 cups whole wheat flour
• 1 teaspoon salt
• 2 tablespoons olive oil

For the Filling:

• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 small zucchini, thinly sliced
• 1 small bell pepper, thinly sliced
• 1/2 cup sliced mushrooms
• 1/2 cup baby spinach leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)
• Marinara sauce, for dipping

Instructions​

1. Prepare the Dough:
   • In a small bowl, mix the warm water, yeast, and honey or sugar. Let it sit for 5-10 minutes until frothy.
   • In a large bowl, combine the whole wheat flour and salt. Add the yeast mixture and olive oil, and mix until a dough forms.
   • Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
2. Preheat Oven:
   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
3. Assemble the Stromboli:
   • Punch down the dough and roll it out into a large rectangle on a floured surface.
   • In a small bowl, mix the mozzarella, ricotta, and Parmesan cheese.
   • Spread the cheese mixture evenly over the dough, leaving a small border around the edges.
   • Layer the sliced zucchini, bell pepper, mushrooms, and spinach over the cheese. Sprinkle with oregano, basil, salt, and pepper.
   • Carefully roll up the dough from one long side, tucking in the ends as you go to seal the filling inside.
4. Bake the Stromboli:
   • Place the rolled Stromboli seam-side down on the prepared baking sheet.
   • Brush the top with the beaten egg for a golden crust.
   • Bake for 25-30 minutes, or until the crust is golden brown and cooked through.
5. Cool and Serve:
   • Let the Stromboli cool for a few minutes before slicing.
   • Serve with warm marinara sauce for dipping.

This Whole Wheat Veggie Stromboli is packed with cheese, veggies, and flavor, making it a wholesome and delicious meal or snack!

 

[MylaPeek]

Yum, this Whole Wheat Veggie Stromboli looks amazing! Love the idea of using whole wheat for an extra boost of nutrition. Can’t wait to try this out!

 

[otterlyslick]

Hey everyone, I want to introduce you to a wholesome, savory delight! Our Whole Wheat Veggie Stromboli is stuffed with gooey cheese, fresh veggies, and wrapped in a hearty whole wheat crust. It’s a delicious and nutritious way to enjoy a homemade, satisfying meal!

Ingredients​

For the Dough:
192×128
View attachment 5960

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water
• 1 tablespoon honey or sugar
• 2 1/2 cups whole wheat flour
• 1 teaspoon salt
• 2 tablespoons olive oil

For the Filling:

• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 small zucchini, thinly sliced
• 1 small bell pepper, thinly sliced
• 1/2 cup sliced mushrooms
• 1/2 cup baby spinach leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)
• Marinara sauce, for dipping

Instructions​

1. Prepare the Dough:
   • In a small bowl, mix the warm water, yeast, and honey or sugar. Let it sit for 5-10 minutes until frothy.
   • In a large bowl, combine the whole wheat flour and salt. Add the yeast mixture and olive oil, and mix until a dough forms.
   • Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
2. Preheat Oven:
   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
3. Assemble the Stromboli:
   • Punch down the dough and roll it out into a large rectangle on a floured surface.
   • In a small bowl, mix the mozzarella, ricotta, and Parmesan cheese.
   • Spread the cheese mixture evenly over the dough, leaving a small border around the edges.
   • Layer the sliced zucchini, bell pepper, mushrooms, and spinach over the cheese. Sprinkle with oregano, basil, salt, and pepper.
   • Carefully roll up the dough from one long side, tucking in the ends as you go to seal the filling inside.
4. Bake the Stromboli:
   • Place the rolled Stromboli seam-side down on the prepared baking sheet.
   • Brush the top with the beaten egg for a golden crust.
   • Bake for 25-30 minutes, or until the crust is golden brown and cooked through.
5. Cool and Serve:
   • Let the Stromboli cool for a few minutes before slicing.
   • Serve with warm marinara sauce for dipping.

This Whole Wheat Veggie Stromboli is packed with cheese, veggies, and flavor, making it a wholesome and delicious meal or snack!

This Whole Wheat Veggie Stromboli looks fantastic! I love that it's packed with veggies and uses whole wheat for a healthier twist. Can't wait to try making it myself! Thanks for sharing this delicious and nutritious recipe!