Name: Cheesy Roasted Cauliflower Mushroom Stromboli
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: Olive oil and cornmeal, for baking sheet; 8 ounces sliced cremini mushrooms; 2½-lb balls of pizza dough (homemade or storebought); 1 large leek, halved and sliced (tough green stems removed); 1 large head cauliflower, florets trimmed and separated; 1 teaspoon minced garlic; 3 cups Sargento Off the Block Sharp Cheddar fine cut shredded cheese (from two 8-oz packages); 1 tablespoon butter; Salt and pepper, to taste; 1 tablespoon plus 2 teaspoons olive oil, divided; 1 tablespoon plus 2 teaspoons fresh thyme leaves, divided

Stromboli

What are the basic ingredients needed to make Stromboli?

Can I use a different type of dough other than pizza dough?

How do I prevent my Stromboli from becoming soggy?

How do I know when the Stromboli is fully cooked?

What are some common fillings for Stromboli?

Can I make a vegetarian or vegan Stromboli?

Get ready to indulge in this delicious, cheesy, and savory stromboli that'll have you coming back for more! Roasted cauliflower and mushrooms make this stromboli a must-try!

Wheat

Milk

Vegetarian

Oils

milliliter

olive oil

Mushrooms

gram

baby portobello mushroom

Refrigerated Doughs

pizza dough

Fresh Vegetables

leek

cauliflower

Seasonings

minced garlic

Cheese

sharp cheddar cheese

Butter & Margarine

butter

Salt & Pepper

fresh thyme

Cyanocobalamin (B12)

Vitamins

Vitamin D

Selenium

Minerals

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin E

Cholesterol

Potassium

Saturated Fat

Iron

Sugar

Carbohydrates

Dietary Fiber

Protein

Calcium

Calories

Vitamin C

Sodium

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Vitamin K

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Cheesy Roasted Cauliflower Mushroom Stromboli

Baking Goods

Produce

Dairy

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Cheesy Roasted Cauliflower Mushroom Stromboli

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