Monthly Archives: June 2013

Rolly Stromboli

Stromboli Daiya Meatless Crumbles

Source: My Digital Camera

Hey Butterflies!  Did you see my last post about the shade free marinara sauce?  Well let’s use it.  In the next few posts, I will show you recipes I’ve tried and I loved them all.  O and I’m so excited!!! Because this was my first post about my own creation although I’m sure someone has done it before.  The only challenge was the crust, so I sold my soul to Pillsbury.  Please don’t follow my bad explain if you are a true dairy free lifer.  The dedication meaning not imprisonment.  That was a bad joke.  Ok, here is what I used

  • 2 Tablespoons olive oil
  • One can Pillsbury Biscuits
  • 2 cups meatless crumbles
  • 2 cloves garlic, thinkly sliced or minced
  • 1/2 red bell pepper, thinly sliced
  • 3 cups spinach, roughly chopped
  • 3 cups Daiya shredded mozzarella
  • 2 cups shade free marinara sauce
  • flour for rolling dough

—-Preheat oven at 425 then in a heated pan over medium heat, add 2 Olive Oil.  Sautee garlic and red bell pepper.  Once fragrant add in meatless crumbles and spinach then cook for a few minutes.  No more the 3 minutes the meatless crumbles do not need to cook that long so once the spinach wilt down you should be good.  Pour sautéed ingredients in a bowl and add sauce then mix (add more if desired but be warned the more sauce you add the higher the risk you get of soggy dough when using biscuit mix, pizza dough is stronger and can hold more liquid for some reason).  Sprinkle some flour on the place you choose to roll your stromboli.  I took my biscuits out of the can and mashed them together into a ball then rolled and patted it out.  It was about 4 inches wide and 3 inches long.  If you have never worked in a pizza parlor like me then this will be a challenge but be patient and command the dough to work for you!  On the edge closest to you add the mozzarella and top with sautéed mix (with added sauce).  Now all you have to do is tuck and roll.  Once you are all rolled up, make a few cuts in the top of your stromboli to prevent the bubble effect.  Bake for 25 minutes but keep an eye out for golden brown.  Lets Grub!

Here is a recipe for Gluten Free Biscuits

P.S. not every shade free recipe post title will rhyme with Holy 🙂

Peace and Blessings

TaNeal ƸӜƷ