Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Super Bowl Stromboli

Chef Linda

There's never been a Super Bowl tie, until now! These two stromboli fillings are equally scrumptious and deserve to go head-to-head on game day, or any other day when you need to feed a hungry crowd and wow them with plant-based goodness. We started with store-bought pizza dough to make things easy and focused on cooking up two different fillings; both are humble and simple, and both got rave reviews during a staff tasting. Feel free to add your favorite Italian herbs and spices to either filling recipe. Make one or make both–your fans will surely call it a tie game!

Make-ahead note: Tofu ricotta and fillings can be made 2 to 3 days in advance to make assembly easier.

super bowl stromboli slices

Ingredients

Spinach and Mushroom Filling
 1 pound prepared pizza dough, left to rise at room temperature for several hours*
 2 tablespoons oil, plus more for brushing
 10 ounces button mushrooms, thinly sliced
 1 teaspoon coarse salt, plus more for sprinkling
 5 ounces of baby spinach, roughly chopped
 ¼ cup sun-dried tomatoes
 3 large cloves garlic, minced
 1 batch of Tofu Ricottasee recipe below
 ½ cup shredded vegan mozzarella
Broccoli and Sausage Filling
 1 pound prepared pizza dough, left to rise at room temperature for several hours*
 4 heaping cups frozen broccoli, thawed
 2 tablespoons oil, plus more for brushing
 2 vegan, Italian-flavored sausage links
 3 large cloves garlic
 ½ teaspoon coarse salt, plus more for sprinkling
 ¾ cup prepared marinara sauce
 ½ cup shredded vegan mozzarella

Directions

1

Pre-heat oven to 425º. Line a large baking tray with parchment.

To make the spinach and mushroom filling, heat the 2 tablespoons of oil in a large pan over medium heat. Add mushrooms and salt. Cook for about 8 minutes, until they have released some moisture and have started to brown. Add spinach, sun dried tomatoes, and garlic. Cook for about 5 minutes more, until spinach has released it's water, and mushrooms are fully cooked. Remove from heat.

To make the broccoli and sausage filling, bring a large pot of salted water to a boil. Lower the heat to simmer and add broccoli. Cook for 2 minutes. Drain water from pot. Return broccoli to pot and fill with cold water to halt cooking. Heat oil in a large pan over medium-high heat. Crumble sausage into pan and cook, stirring frequently, until it starts to brown. Drain broccoli and add to pan with sausage. Add garlic and salt, then stir. Cook for 3 to 5 minutes until garlic is fragrant and flavors have had a chance to mingle. Remove from heat.

When the pizza dough has warmed to room temperature, has risen, and is soft and pliable, lightly flour countertop and your hands. Start to stretch the dough with your hands: Using a rolling pin can crush air pockets and prevent the dough from rising during baking. Stretch the dough into a rectangle roughly 10 inches by 14 inches, making the long side horizontal and closest to you. Now you can assemble and roll.

If you prefer, divide each one pound portion of dough in half for each recipe and make two smaller strombolis, dividing the filling between the two.

To assemble the spinach and mushroom stromboli, spread the tofu ricotta over the top of the dough, leaving a 1-inch border all around. Arrange the spinach and mushroom filling on top of the ricotta. Sprinkle with mozzarella.

To assemble the broccoli and sausage, arrange broccoli and sausage filling over the dough, leaving a 1-inch border all the way around. Spoon marinara sauce over the filling then sprinkle mozzarella on top.

Starting with the side closest to you, roll the dough up into a log. Pinch the ends and tuck under to seal in the filling and use your fingers to gently press and pinch the long, horizontal seam together. Carefully lift and place the roll seam-side down on the prepared baking tray. Repeat the process if making both fillings. Brush the tops of the dough with remaining oil and sprinkle with a little coarse salt. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.

Wait about 5 minutes before slicing and serving.

*For best results, refrigerated pizza dough should be left out to rise on a lightly floured surface, covered with a tea towel, for a minimum of 4 to 6 hours.

Super Bowl Stromboli

Super Bowl Stromboli

DifficultyModerateCook Time30 mins
YIELDS
Each stromboli cane be cut into about 8 slices

INGREDIENTS

Spinach and Mushroom Filling
 1 pound prepared pizza dough, left to rise at room temperature for several hours*
 2 tablespoons oil, plus more for brushing
 10 ounces button mushrooms, thinly sliced
 1 teaspoon coarse salt, plus more for sprinkling
 5 ounces of baby spinach, roughly chopped
 ¼ cup sun-dried tomatoes
 3 large cloves garlic, minced
 1 batch of Tofu Ricottasee recipe below
 ½ cup shredded vegan mozzarella
Broccoli and Sausage Filling
 1 pound prepared pizza dough, left to rise at room temperature for several hours*
 4 heaping cups frozen broccoli, thawed
 2 tablespoons oil, plus more for brushing
 2 vegan, Italian-flavored sausage links
 3 large cloves garlic
 ½ teaspoon coarse salt, plus more for sprinkling
 ¾ cup prepared marinara sauce
 ½ cup shredded vegan mozzarella

DIRECTIONS

1

Pre-heat oven to 425º. Line a large baking tray with parchment.

To make the spinach and mushroom filling, heat the 2 tablespoons of oil in a large pan over medium heat. Add mushrooms and salt. Cook for about 8 minutes, until they have released some moisture and have started to brown. Add spinach, sun dried tomatoes, and garlic. Cook for about 5 minutes more, until spinach has released it's water, and mushrooms are fully cooked. Remove from heat.

To make the broccoli and sausage filling, bring a large pot of salted water to a boil. Lower the heat to simmer and add broccoli. Cook for 2 minutes. Drain water from pot. Return broccoli to pot and fill with cold water to halt cooking. Heat oil in a large pan over medium-high heat. Crumble sausage into pan and cook, stirring frequently, until it starts to brown. Drain broccoli and add to pan with sausage. Add garlic and salt, then stir. Cook for 3 to 5 minutes until garlic is fragrant and flavors have had a chance to mingle. Remove from heat.

When the pizza dough has warmed to room temperature, has risen, and is soft and pliable, lightly flour countertop and your hands. Start to stretch the dough with your hands: Using a rolling pin can crush air pockets and prevent the dough from rising during baking. Stretch the dough into a rectangle roughly 10 inches by 14 inches, making the long side horizontal and closest to you. Now you can assemble and roll.

If you prefer, divide each one pound portion of dough in half for each recipe and make two smaller strombolis, dividing the filling between the two.

To assemble the spinach and mushroom stromboli, spread the tofu ricotta over the top of the dough, leaving a 1-inch border all around. Arrange the spinach and mushroom filling on top of the ricotta. Sprinkle with mozzarella.

To assemble the broccoli and sausage, arrange broccoli and sausage filling over the dough, leaving a 1-inch border all the way around. Spoon marinara sauce over the filling then sprinkle mozzarella on top.

Starting with the side closest to you, roll the dough up into a log. Pinch the ends and tuck under to seal in the filling and use your fingers to gently press and pinch the long, horizontal seam together. Carefully lift and place the roll seam-side down on the prepared baking tray. Repeat the process if making both fillings. Brush the tops of the dough with remaining oil and sprinkle with a little coarse salt. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.

Wait about 5 minutes before slicing and serving.

*For best results, refrigerated pizza dough should be left out to rise on a lightly floured surface, covered with a tea towel, for a minimum of 4 to 6 hours.

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