Ingredients:
-8 small eggplants, peeled and cubed
-1 24oz jar of fire roasted peppers (NOT SWEET)
-16 oz shredded mozzarella
-1 lb of fresh pizza dough
-1 ½ cup all purpose flour
-Olive oil
-Sesame seeds
Directions:
1. Take the cubed eggplant and put it on a cookie sheet sprayed with pam
2. Drizzle eggplant with olive oil, salt and pepper
3. Bake in the oven at 375 degrees for about 45 minutes or until they turn golden brown. Set aside
4. Empty the jarred peppers into a strainer and remove all of the juice. Chop into medium size chunks. Set aside
5. Sprinkle a flat surface with flour and roll out the dough into a large round disc (about the size of a large pizza)
6. Sprinkle the dough with mozzarella, then the eggplant, then the roasted peppers. Leave about 1 ½ inch of dough around the edge with no filling on it
7. From back to front, roll the dough towards you twice. After the second roll, sprinkle a little water on the right edge of the dough. Fold the sides over onto the roll and press lightly so the edges adhere
8. Continue rolling until you have the edge remaining. Add more water to the edge of the dough and finish rolling. Make sure you press the edges onto the roll so its secure
9. Transfer to a foil treated pan, sprayed with pam
10. Spray the entire exposed part of the stromboli with pam
11. Sprinkle sesame seeds on top and bake in the over for about 45 minutes at 375 degrees
Notes:
I usually get my dough at my local pizzeria or bakery!
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