This Mushroom, Tomato and Goat Cheese Stromboli made with pizza dough is super flavorful and perfect for pizza night or game day snacking.
I first shared this recipe for Mushroom, Tomato and Goat Cheese Stromboli back in October 2011. Though it was delicious, I haven't made it in years!
When I saw it recently, I decided to share it again even though the pictures aren't the greatest. It's the recipe that counts right? What I like about this version is that it's meatless so not only would it make a tasty dinner, it makes a great snack too.
How do you a make Mushroom, Tomato and Goat Cheese Stromboli?
For this recipe you'll need pizza dough, mushrooms, garlic, fresh rosemary, tomatoes, crumbled goat cheese, shredded mozzarella cheese and EVOO.
Heat oil in a small frying pan over medium heat and add the mushrooms, garlic and rosemary; then sauté until mushrooms have softened. While the mushrooms are cooking, roll out the dough into a rectangle about ¼-inch thick. I like to use a large cutting board and EVOO to help stretch it out.
Add the mushroom mixture to cover the dough area leaving ¼-inch border around all sides. Next, add the sliced tomatoes, top with the goat cheese; then the mozzarella cheese.
Gently roll the dough towards you lengthwise sealing the ends by pinching the dough together. Place seam side down on lightly greased baking sheet and brush the top of loaf with some olive oil.
Bake at 425°F for 15-20 minutes or until golden brown and cut into twelve slices. IF you have extra, you can also wrap tightly and freeze for up to 3 months. When you're ready to reheat, remove as many pieces as you'd like, wrap in foil and reheat until hot. ~Enjoy!
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Mushroom, Tomato & Goat Cheese Stromboli
Ingredients
- 1 pound pizza dough
- 10 ounces sliced mushrooms
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons extra virgin olive oil, divided
- 2 plum tomatoes, sliced
- ½ cup crumbled goat cheese
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat oven to 425 degrees F.
- Heat 1 tablespoon of oil in a small frying pan over medium heat and add the mushrooms, garlic and rosemary. Saute until mushrooms have softened.
- While mushrooms are cooking, roll out the dough into a rectangle about ¼-inch thick. Use 1 tablespoon of oil on a flat surface (like a cutting board) to avoid sticking.
- Add the mushroom mixture to cover the dough area leaving ¼-inch border around all sides.
- Next, add the sliced tomatoes, top with the goat cheese; then the mozzarella cheese. Gently roll the dough towards you lengthwise; sealing the ends by pinching the dough together.
- Place seam side down on lightly greased baking sheet. Brush top of loaf with the remaining 1 tablespoon of olive oil and bake for 15-20 minutes or until golden brown. Cut into 12 slices and serve hot.
Nutrition
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Wendy Hampton says
Oh my goodness! This really hits the spot. I had leftover eggplant parmigiana so I added that to the mix as well. Such a versatile recipe. Totally good hot or room temp! What a clever idea this is! I will be making this one often!
Carrie's Experimental Kitchen says
Love the addition of eggplant parm!!
david says
this sounds fantastic! Thank you so much for including this recipe, we will be doing more with pizza dough thanks to you
carrieexpktchn@optonline.net says
I'm so glad you liked this recipe David, thanks for stopping by to let me know!
Carrie's Experimental Kitchen says
Thank you Teena Mary! 🙂
Teena Mary says
This looks delicious! Yum..Yum...
Carrie's Experimental Kitchen says
Thanks Joan!
@Lisa Thank you so much for the comment and the award. And I thought my day was going pretty good so far and now it just got even better! <3
Lisa @ Lisa's Dinnertime Dish says
This sounds fantastic! I really think your blog is terrific, so I would like to pass this on to you.
http://lisasdinnertimedish.blogspot.com/2011/10/versatile-blogger-award-im-lucky.html
Joan@chocolateandmore says
Don't you just love using pizza dough to make something delish? Will have to try this!
Carrie's Experimental Kitchen says
@Laura Jeanne Thanks for finding me through EMM and you're right, there was nothing left it was so good! I'll head on over to your page now too. 🙂
@ Islamic Forex Thank you!
Islamic Forex says
Hi Thanks A lot about Your Articles ... very Nice
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Laura Jeanne says
New friend here. I found you through a comment on Krista's Everyday Mom's Meals and it looks like you have some excellent recipes of your own. THis stuffed bread has all of my favorite shoved right in, I am sure it was out of this world. (Probibly even amazing cold the next day too...if there was any leftovers to steal).
Thanks for sharing 🙂
Laura @ A Healthy Jalapeño