Sautéed Root Veggie-Stuffed Stromboli

Like a panzerotti only baked and better. Filled with creamy ricotta, spinach and tender root veggies, it’s perfect with a side of green salad. When chopping the root veggies, try to keep all the pieces about the same size, that way they’ll cook at the same rate. This dish is great the next day, cold, packed for lunch. For meat-lovers, simply par-fry some ground lamb in a drop of olive oil for about 5 minutes on medium heat and sprinkle it evenly over the root veggies.

3 tbsp plus 1 tsp (45 mL plus 5 mL) olive oil, divided

1 cooking onion, thinly sliced

2 cloves garlic, minced

1 tsp (5 mL) sea salt

1/2 tsp (2 mL) pepper

1 medium Yukon Gold, red skin or blue potato, scrubbed, diced

1 carrot, peeled, diced

1 smaller sweet potato, peeled, diced

4 cups (1 L) fresh baby spinach

1/2 cup (125 mL) full-fat ricotta cheese

1/2 cup (125 mL) grated Parmesan

1 tbsp (15 mL) fresh rosemary, leaves picked, stems discarded, finely minced

2 free-range eggs; divided

Flour for dusting

1 batch pizza dough or 1 ball readymade pizza dough at room temperature

Preheat oven to 400°F (200°C).

Into a very large skillet over medium-low heat, add 3 tbsp (45 mL) of olive oil. Add the onion, garlic, salt and pepper. Stir often until softened, about 3 to 5 minutes.

Add the diced potato, carrot and sweet potato. Stirring often, cook for about 5 minutes or until roots have softened enough to squish under a fork.

Add the raw spinach and, stirring occasionally, cook for a further 10 minutes, or until the spinach leaves have wilted down. Stir to combine well; set aside.

Into a medium bowl, add the ricotta, Parmesan, rosemary and 1 of the eggs. Whisk to blend well; set aside.

Place a large sheet of parchment paper over a work surface. Lightly flour the parchment and roll out the pizza dough until it’s a rough rectangle, approximately 12 x 14 inches (30 x 35 cm)—or roll it out to fit the biggest sheet pan you own.

Down one side of the rolled-out dough, evenly spread the veggie mixture, leaving a good inch (2.5 cm) or more of space all around the outside edge. On top of the roots, evenly distribute the ricotta mixture. If adding the partially cooked lamb, now is the time.

In a small dish, beat the second egg with 1 tsp (5 mL) olive oil.

To close the stromboli, use a pastry brush to paint the inside edge of the dough with a light coating of the egg wash. Fold over the second half of the dough to cover the filling and using a fork or your fingers, pinch, flatten or roll the dough together to form a good seal all around.

Brush the whole stromboli with the rest of the egg wash. With the tip of a sharp knife, cut some slits into the top of the stromboli to allow steam to escape. Feel free to sprinkle with more salt and pepper if desired, and a few decorative sprigs of rosemary.

Bake in the oven for about 30 minutes or until the crust is a deep, glossy gold.

Allow the stromboli to rest for 5 to 10 minutes before serving, giving the filling time to set and cool down slightly.

Serves 6

TIP

Frozen store-bought pizza dough can lack character. Try buying fresh from a baker or pizza shop instead. Either way, transfer the frozen or raw ball of dough to a well-oiled bowl, cover with an oiled plate or plastic wrap, set somewhere warm for up to 2 days and watch it come to life, developing flavour and relaxing the stretch.