Zeeva22 Eggplant Stromboli |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I had leftover Yummy Low Carb Low Fat Grilled Eggplant (Aubergine) and DH want pizza so I went and made this recipe. He loved it!!!!!!! As you know how picky he is! That recipe is grilled eggplant with jar roasted red pepper, lots of cheese. It was a bit rich so I went and added dough and sauce. To die for. Made in honor of Chef #122782. Ingredients:
leftover eggplant parmesan cheese, yummy low carb low fat grilled eggplant (aubergine) (1/2 the recipe or use 1 grilled eggplant, 1 roasted red pepper, 1 1/2 cups mozzarella and ricotta ch) |
pizza dough (1/2 of pizza dough bread machine makes enough for 2 large stromboli's) |
1/3 cup tomato sauce, use your favorite (plus some extra for dipping) |
Directions:
1. Preheat oven to 425.
2. Roll out the dough into about 12x10.
3. Place leftover eggplant on edge of dough closest to you.
4. Roll the side with the toppings into the bare dough. Bringing the side up and pinching so nothing leaks out.
5. Score the top of the dough for steam to escape.
6. You can do an egg wash of just brush with water.
7. Bake for 25 minutes.
8. Remove and let rest for 10 minutes before slicing. Enjoy!
9. Live, Love, & Laugh.
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