Veganizing just about everything is so easy!
And now there is Spinach Provolone Stromboli for everyone!
All you just need some extra time, since yeast doughs will not be rushed!
And some organization skills which I will spell out for you step by step here now.
I have to say there are so many amazing vegan cheeses available to us nowadays that it really makes vegan life so much easier and better!
I am using Daiya Provolone slices for this spinach provolone stromboli and I know your first reaction may be “Daiya!? Yuck!”
Honestly if you really don’t like Daiya or you can’t get it, any vegan cheese will work just fine.
I also used a mix of mozzarella shreds too since I wanted a super cheese overload!
For more of the best vegan snack click the links below!
-
- Stuffed Mushrooms
-
- Eggplant Parm Lasagna
-
- Pasta Panang
Vegan Sausage Stuffed Mushrooms
Yield: serves 8-10
Spinach Provolone Stromboli
Prep Time
2 hours
Cook Time
45 minutes
Total Time
2 hours 45 minutes
Ingredients
- 1 Recipe Pizza Dough
- 1- 5oz Package Baby Spinach
- 1 -5oz Package Baby Kale
- Fresh Basil 1 cup chopped
- Fresh Rosemary 2 teaspoons minced
- Fresh Garlic 5 cloves minced
- Daiya Provolone Slices 1 package (8 slices)
- Any Mozzarella Shreds ¾ cup
- Vegan Parm Cheese ¼ cup
- Salt 1 teaspoon
- Crushed Red Pepper ¼ - ½ teaspoon
- Olive Oil 1 Tbs + more for brushing
Instructions
- First preparethe pizza dough as per the instructions on that recipe/ blog post
- While the dough is resting, bring a large pot of salted (about 2 teaspoons) water to a boil and prepare an ice water bath
- Once the water boils blanch the baby kale and let cook for about 4 minutes to tenderize then lift it out with a colander and plunge into the ice water to stop the cooking (this also keeps it's vibrant green color)
- Next do the same to the baby spinach but this only needs to cook for about 1 minute
- Drain the kale & spinach of as much water as possible by squeezing handfuls of it and transfer it to a large mixing bowl.
- Add the chopped basil, garlic, olive oil, 1 teaspoon of salt, vegan parmesan cheese and the crushed red pepper (I used ¼ tsp but thought more would not be bad, since I like spicy, but use your judgement)
- Toss the mixture to distribute evenly and by this time the dough should have risen to double in size
- Roll the dough on a lightly floured surface to approximately 18" x 15"
- Layer the cheese sliced over the surface of the dough leaving a 1" border on all sides
- Sprinkle the vegan mozzarella over that and then layer with the spinach mixture and then roll up jelly roll style tucking in the edges as you roll
- Pinch the seam together and it is helpful to use a brushing of water to help seal it, I did not do that and got a slight blow out from the seem popping open while it baked.
- Brush the top with additional oil and a sprinkling of vegan parmesan cheese and the finely chopped rosemary
- Let the stromboli rest in a warm spot while your oven preheats to 350°F and then bake for 45 minutes or until it is browned and you may seem some bubbly spots of cheese oozing out! YUMM!
- Rest 5 minutes before cutting and serve warm
Notes
Stromboli can be served hot out of the oven or at room temperature.
Leftovers should be wrapped and refrigerated for up to 1 week, reheat to serve
Leave a Reply