Recipe: Perfect Roasted Pumpkin, Cheese and Sage Stromboli

Roasted Pumpkin, Cheese and Sage Stromboli. I had some leftover roast pumpkin in the fridge, and since it's grilled cheese season, the only right thing to do was sandwich it between layers grilled crisp buttered bread with sage, mozzarella, and a fried egg. This sandwich has everything right going for it: the earthiness of the sage plays well with. This Roasted Pumpkin recipe, serves up perfectly oven roasted pumpkin.

My husband loves cheesesteaks and stromboli. I make this often as an appetizer or for a quick dinner on a busy night served along with soup. Stromboli might actually be the most perfect weeknight meal. You can have Roasted Pumpkin, Cheese and Sage Stromboli using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Roasted Pumpkin, Cheese and Sage Stromboli

1. Prepare 500 Grams of All Purpose Flour.
2. You need 2 Teaspoons of Active dried yeast.
3. It's 1 Teaspoon of Sugar.
4. Prepare 2 Teaspoons of Sea salt.
5. It's 3 Tablespoons of Olive oil.
6. Prepare 350 Millilitres of water Lukewarm.
7. Prepare 100 Grams of pumpkin Thinly sliced (long strips, preferably).
8. You need 175 Grams of Mozzarella cheese chopped.
9. Prepare A few of Sage leaves.
10. You need of black pepper Freshly ground.
11. Prepare A few of pumpkin seeds.

You roll up your family's favorite fillings — meat, cheeses, or veggies — in pizza dough (store-bought, obviously) and bake the whole thing to golden-brown perfection. Then you slice the stromboli into portable, easy-to-dip pieces that you can. The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving I thought I had sage and just realized I don't. Is there another herb I can use in the place of sage?

Roasted Pumpkin, Cheese and Sage Stromboli instructions

1. Mix the flour and the salt. Slowly combine the active yeast and water to the flour mixture until the dough is soft. Rest it for an hour, or until doubled in volume.
2. Knead lightly for 2-3 minutes until smooth. Cover and leave for 10 mins more.
3. Roast the pumpkin slices in a tbsp. of olive oil and a pinch of salt.
4. Roll out the dough to a rectangle about 1 inch thick.
5. Spread the roasted pumpkin slices, mozzarella and sage over the dough. Season with black pepper and drizzle some olive oil on top.
6. Preheat the oven to 200 degrees C. Grease a baking tray..
7. Roll the dough up firmly from the long side, pinch the ends and place on the baking sheet. Join underneath. Cover and leave for 10 minutes.
8. Sprinkle pumpkin seeds on top and pierce the roll deeply several times with a skewer. Brush with oil and sprinkle some salt. Bake in the preheated oven for 30-35 minutes or until firm to touch. Cool on a wire rack.
9. Cut into thick slices and enjoy!.

I added some parmesan cheese which makes it less skinny but sprinkling a little bit on top would be a. This meat and cheese-stuffed stromboli will feed a crowd! Homemade stromboli with ham, salami, provolone, and mozzarella rolled up in pizza dough. Stromboli is a long roll of meat and cheese wrapped in pizza dough, which is then cut into individual slices for serving. Add half the roasted pumpkin and chopped sage leaves.