I picked up my favorite whole wheat pizza dough yesterday when I was grocery shopping and debated for awhile what I would make with it. I wasn’t in the mood for your standard pizza and I contemplated calzones and then I decided why not a stromboli?
Then I began to reminisce over the Roli-Boli that used to be at the mall a billion years ago when I was a child and I used to love to steal samples. Does anyone else know what I am talking about? Well here is my Roli Boli Redux and veganized.
- 1 whole wheat pizza dough (1 large pizza)
- 1 cup salsa
- 1/2 T olive oil
- 1 medium sweet potato, small dice
- 1 medium onion, small dice
- 2 garlic cloves, minced
- 1 cup frozen corn
- 1 tsp chipotle chili powder
- 1 tsp ancho chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 T nutritional yeast
- 2 T tahini
- 2-4 T water
Preheat your oven to 450F.
Roll out your pizza dough to form a large circle about the size of a large pizza. Top with the salsa and spread out leaving about a 1 inch border.
In a large saute pan heat the olive oil over medium-high heat and add in the onions, sweet potato and garlic; saute for 4-5 minutes. Stir in the corn, chili powders, salt and pepper and cook for an additional 10-15 minutes until the sweet potatoes soften. Stir in the nutritional yeast and tahini and enough water to incorporate all of the ingredients together.
Once everything is cooked and combined pour the sweet potato mixture onto the pizza dough. Roll up the pizza dough tucking in the edges at the end and flipping the mixture so that the seam is on the bottom (this can be tricky so take your time and be gentle). Cut 3 small slits in the top of the stromboli and if you’d like you can brush the top with a bit of olive oil to help it brown. Place in the preheated oven and bake for 25-30 minutes until browned; remove from the oven and let rest 5-10 minutes before cutting. Enjoy!