Serious Eats: Recipes

Meat Lite: Roasted Vegetable and Pepperoni Stromboli

Editor's note: Philly food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

Like so many of my favorite "Italian" foods, stromboli is as American as it gets. In fact, this rolled and baked sandwich, a close cousin of pizza, may well have been invented on my home turf--at Romano's Stromboli just outside Philadelphia. This might explain why I ate so much of it growing up.

All pizza shops sold it, and some got pretty creative with versions like the "Philadelphia cheesesteak stromboli." The form is easy to riff on; even my kitchen-challenged family made them from scratch with good results. This one is full of roasted vegetables with just enough pepperoni to lend it a little meaty spice. If you're only feeding two, stash one of the unbaked strombolis in the freezer for another time.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at whatiweightoday.com.

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