Crescent Veggie Stromboli

Jul 05, 2011 4 Comments

I wish I had a better name that conveyed the deliciousness that is stuffed into this thing, but I’m feeling uninspired in the name department this evening.  I’m mourning what seems to be the death of my beloved camera.  It errored out on me on the last shot of this post and all the quick fixes I’m finding online are not working.  RIP, my dear friend.  You treated me well over the past  2 years and 11 months.

Back to the matter at hand, though.  This recipe is my favorite of 2011 up to this point.  I promised myself that I’d have only one slice, but that quickly doubled and almost tripled.  Wowza.

 

 

Ingredients:

3  tbsp  olive oil

3  cloves  minced garlic

1  sprig fresh basil (Substitute dried if needed.  I just had some handy from my wimpy garden.)

1/2  tsp  dried oregano

1/4  tsp  thyme

1 1/2  c  sliced fresh mushrooms

1  6 oz bag of baby spinach

1 small tomato diced

1/2  c  sliced black olives

Small jar of spaghetti/pizza/marinara sauce of your choice

1/2  grated mozzarella cheese

1/4  c melted butter

freshly grated parmesan cheese

1  can crescent roll dough

 

Preheat to 375.

Heat olive oil in skillet over medium heat.  Add garlic, basil, oregano, and thyme.  Heat for 45-60 seconds and add mushrooms.  Saute for a couple of minutes and then add the entire bag of spinach.  Toss it around until it’s nicely coated in oil and seasonings.  Leave that to wilt, checking occasionally while you prepare your dough.

When you remove the dough from the can, do not separate into triangles.  You want to patch the rectangles together Frankenstein-style.  Pinch all seams and tears (I can’t get the dough out of the can without tearing.  Ever.) together until it looks like this:

 

 

Spread a few spoonfuls of your sauce down the center and add some mozzarella (leave some cheese for later) to look like this:

 

 

By now, your mushrooms should be tender and your spinach wilted.  Remove from heat and spoon onto your saucey/cheesey strip.  On top of that, add your tomatoes and olives.

 

 

Sprinkle remaining mozzarella on top of that and close it up.  Bring up the sides, pinch them together and then fold up your ends.  I cut a few pretty little slits in mine.

 

 

I brushed mine with melted butter and sprinkled on a little fresh parmesan.

 

 

Bake at 375 for 15-18 minutes or until nice and golden.

 

 

Mmmmm.  Slice diagonally and serve.  You can use your remaining sauce for dipping, but it’s just wonderful without it.

 

 

Try it out and let me know what you think!

 

4 Responses to “Crescent Veggie Stromboli”

  1. Christy J Reply Jul 05, 2011 at 7:53 pm

    I’ve made a chicken braid using the crescent roll dough…it’s just so versatile. Did you know you can buy it in a rectangle only? It’s hit or miss as to where you can find it though. Fantastic invention though. This looks just fabulous!

  2. Brandie Reply Jul 20, 2011 at 3:24 pm

    OMG I am SO making this tonite! I’m pretty picky on veggies so might add some meat, but I know D will love one with mushrooms in it!

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