Vegetarian Stromboli

Adapted from: http://www.pipandebby.com/pip-ebby/2010/12/18/veggie-cheese-stromboli.html

Serves: 12

1/2 c. pitted kalamata or black olives
1/2 c. fresh chopped Basil
8-10 sun-dried tomato halves, packed in oil
1 Tbsp. oil from the sun-dried tomato jar
1 lb pizza dough
12-15 slices provolone cheese
10-oz. box frozen chopped spinach, thawed and squeezed to drain excess water
12-oz. bottle roasted peppers, drained, patted dry and cut into strips
1 egg, lightly beaten

Direction:

1. Preheat oven to 400 degrees F. place a silicon baking mat on the baking sheet, and spray light with cooking spray. * what a perfect time to use the, Garlic Tomato Basil cooking spray.

2. Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.

3. You want to coat your work space (the kitchen counter) lightly with flour and the rolling pin; rolling the dough into a 14x10-inch rectangle. Spread with olive mixture, leaving about a 1-inch border around the dough edges on both sides. Top mixture with overlapping slices of cheese; add in the spinach in an even layer. Finally, add the pepper strips and basil in a single layer, long sides parallel to the long sides of the dough rectangle.

4. Folding 1 inch of the dough over the filling on the shorter side of the rectangle. Fold the long ends over the filling, pinching the dough together at each corners. Roll the dough, beginning at one of the long ends, as tightly as you possible can get it. Before roll is done, brush the border lightly with egg and pinch to seal the seam.

5. Transfer the roll, seam side down, onto a prepared baking sheet and brush with the egg. Bake in the oven for 30 minutes, until the bread is golden and hollow when tapped on.

6. Loosen the bottom of stromboli from the silicon mat with a spatula; transferring to a cutting board and allow to cool.