With ALL of the things!
My Stromboli is more of a calzone – I’ll admit – because once I started added things, I couldn’t stop! But I know you’ll forgive me when you taste this. It’s loaded with gooey cheese, pesto, roasted squash, caramelized mushrooms, prosciutto, spinach and basil. So basically….EVERYTHING. The cheese oozes out as it bakes, and if you’re lucky, you get an extra, crunchy cheese layer on the outside of the Stromboli. It’s salty and sweet and ALL of the good things in between!!!!
We binge-eat on apple recipes, pumpkin spice EVERYTHING and deliciously comforting recipes. It’s like a random assortment of foods, dips, sauces and desserts from the last 2 or 3 days of blogging. That is…if all goes well – there’s usually a food disaster or two that we just don’t talk about. It’s too painful to relive.
This prosciuotto, butternut squash and mushroom Stromboli is the first of our football recipes. Cut it up into slices and serve to your guests, maybe with more pesto on the side for dipping? Actually yes, do that! You could stuff it with anything you like, but I love using seasonal ingredients so the squash and mushrooms just felt perfect for this recipe.
I love this recipe because it’s salty and sweet. Salty from the prosciutto and pesto, sweet from the caramelized and roasted squash. It’s cheesy, gooey and loaded with so many deliciously good things that you won’t be able to get enough of it! I packed it pretty full, admittedly, and the pizza dough didn’t really wrap around as many times as I would have liked. But it’s only because I just added so many of the things, I couldn’t stop myself but I’m also not sorry about it. I don’t think you will be either.
I roasted the squash before adding it to the Stromboli and caramelized the mushrooms too. It just made everything taste deeper and sweeter. I used mozzarella and brie cheese for extra gooeyness and it totally worked. I ate all the crispy cheese bits before photographing this recipe, it was just too good to resist!
It was really easy and quick to make and takes only 15 minutes in the oven before it’s ready to serve. Don’t you just love hearing that? When game day comes and you’ve got a few extra people in your house, this recipe will be perfect and you’ll like you got your sh** together!
- ½ lb pizza dough
- 2 tbsp pesto
- 8 mozzarella slices
- 4 ounces brie cheese, sliced
- 8 prosciutto slices
- 1 cup, cubed and roasted butternut squash*
- 1 cup caramelized mushrooms**
- 1 cup chopped spinach
- 5-6 basil leaves
- 1 egg
- 1 tbsp water
- salt and pepper
- *to make the squash, cut squash into 1cm cubes and toss with 1 tbsp of olive oil. Roast in the oven at 425F for 15 minutes until it softens and starts to brown. Remove from the oven.
- **to make the mushrooms, saute 1 cup of mushrooms with 1 tbsp of olive oil and ½ tsp salt in a large pan over medium high heat. Be careful not to overcrowd the mushrooms as they cook so that they can caramelize
- Preheat the oven to 475F.
- Roll the pizza dough into a rectangle to approx 12x16 inches.
- Spread the pesto over the dough, leaving 1 inch margin on all sides.
- Place mozzarella and brie cheese evenly over the pesto and top with prosciutto slices, roasted squash and mushrooms. Sprinkle chopped spinach and basil over top.
- Roll the pizza dough, starting with the dough closest to you, and roll it until it meets the opposite side of the dough, sealing in the squash/mushroom/cheese mixture. Pinch the edges to seal the edges and ends.
- Place the stromboli on a baking sheet.
- Beat the egg and water together. Brush with the egg mixture over the dough and sprinkle with salt and pepper. Gently cut 3 or 4 slits on top, just enough to let the steam out while it cooks.
- Bake the stromboli for 10-12 minutes until the cheese starts to ooze and the top of the stromboli browns.
- Remove from the oven and let it cool for 5 minutes before cutting into slices then serve.