Thanks to Narf at http://theroadtoserendipity.wordpress.com for the recipe for this (which can be found here: http://theroadtoserendipity.wordpress.com/2013/05/11/a-serendipitous-stromboli-for-the-may-2013-virtual-vegan-potluck/ ) It looked delicious so I needed to try it!
I made the dough using the orginal recipe however I varied the filling a little to something we make quite often…
Mushroom, Bacon and Spinach filling:
Saute 4 rashers bacon, 2 large field mushrooms, 1 onion, 2 cloves of garlic until browned. Add 3 tomatoes, some fresh basil and oregano and / or a couple of tablespoons of pesto, and seasoning as desired. Simmer until all liquid has evaporated and added finely sliced spinach. Turn off heat and leave spinach to wilt with the heat that’s in pan. I left this to cool for this filling, and sprinkled with cheese once on dough.
This turned out delicious, thanks Narf 🙂
We often make half again of this amount of the filling I used and have been eating it with honeyed figs, sounds a little weird but it’s a delicious combination.
Postnote: I have since made this a few times using leftover meat or vegetable dishes, a delicious way to use up leftovers!