Spring vegetable stromboli

By Devra Gartenstein

Feel free to add meat…or just about anything.

Makes 2 to 4 servings, depending on how hungry you are.

  • 3 tablespoons olive oil
  • 1 cup chopped leeks, spring onions, or green garlic, or a combination
  • 1/2 teaspoon salt
  • 1 cup finely chopped greens or raab
  • 1 to 2 cups grated cheddar cheese (depending on how cheesy you like it)
  • 1 ball pizza dough

Preheat your oven to 425F.

Heat 2 tablespoons olive oil in a medium-size skillet. Add the leeks, spring onions, and/or green garlic, and salt. Cook on medium-low heat, stirring often, for about 5 minutes, then add the greens or raab. Continue cooking for another 5 minutes, until all the vegetables are tender and cooked down. Let the mixture stand for about 10 minutes to let some of the steam evaporate.

Roll out the pizza dough into a rectangle about 8 inches wide by about a foot long. Spread the vegetable mixture lengthwise down the center of the dough and sprinkle (or smother) it with cheese. Fold the dough around the filling, and press the edges together to seal. Brush with the remaining tablespoon olive oil

Bake for 15 to 20 minutes, until the dough is nicely browned. Serve hot.

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