- homemade tomato basil sauce
- diced tomato-basil sausage
- Daiya (lots- don't be shy)
- sauteed onions and peppers
Then I rolled. The boli kind of stretched as I did, so there was no time or extra hands to slow down enough for fancy folding. Luckily, it wasn't necessary; the ends inexplicably self-sealed into neatly rounded pockets. However, the actual bulk of the boli grew so much during the manipulation that I had to simultaneously roll and slide so that the extra long boli would
It would seem that my frantic fingertip tracks in the oil tell the tale. |
I'm not sure why, but the interior view looked more like I had just folded the dough over top; there was none of the dough/topping swirl that most stromboli boast. However, the taste was phenomenal.
The only thing I'd do differently would be to separate the dough in order to make 2 smaller, tightly rolled and overall more controllable stromboli- instead of one unwieldy monster. But as far as taste is concerned: no complaints.
the end |
Wow that looks awesome. I make a lot of vegan pizza but hadn't thought about a stromboli for some odd reason. Hum... going to have to try that soon. Thanks!
ReplyDeleteAbby, I'm not sure you could ever top the fabulous Rainbow cookies, but this stromboli comes very close. Bravo, Bean. You're an inspiration to vegans everywhere!
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