Stuffed Stromboli

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The Holidays are officially here and that means lot’s of party food. When I was home last week I made these for a cocktail party and they were a big hit. I like serving items that you can pick up and move around with and these fit the bill. I used chard and collards in these but feel free to fill with whatever vegetables you have on hand.

Stuffed Stromboli

Makes 2 Stromboli, about 12 slices per Stromboli.


2 packages of Pizza Dough (I used ready made but feel free to make your own. I like this recipe: Pizza Dough)
2 cups Tofu Riccota, posted below, or Riccota Cheese
1/2 cup Mozzarella cheese, non-dairy if preferred
1 bunch collard greens, center rib removed, washed
1 bunch swiss chard, center rib removed, washed
1 onion
2 tbsp. oil
1 tsp. cayenne pepper
1/2 lemon, juiced
1 tsp. thyme
salt/pepper to taste.

Tofu Ricotta:

1 pound firm tofu, pressed
1/2 lemon, juiced
2 tsp olive oil
1 clove garlic (or more!), minced
1/4 cup nutritional yeast flakes
handful basil leaves, chopped
handful parsley, chopped
small handful chopped oregano , or 1 tsp dried oregano
salt, pepper to taste

Mash tofu with fork or potato masher until crumbled. Add remaining ingredients and mix completely to combine. Let sit while you prepare the rest of the ingredients.

Prepare the filling: Stack collard and swiss chard leaves, roll up starting with one side like a cigar. Starting with one end, finely chop the leaves so they end up looking like thin ribbons. Chop the onion in half and then lay on a cutting board, chopped side down. Slice into very thin 1/2 moons.

Heat the oil in a skillet pan, add the onions and a pinch of salt. Cook for 5 minutes or so until the onions are translucent. Add the chard and collard leaves and cook until completely wilted. Add the lemon juice, cayenne pepper, and thyme to the skillet.

In a large mixing bowl combine the greens, the ricotta mixture and the mozzerella cheese. Taste and season with salt/pepper if needed.

Roll out the pizza doughs to an oblong rectangle shape. Place 1/2 the mixture on each of the doughs. Starting on one end, gently roll up the dough around the mixture, folding and tucking the ends as you go. Cut off any excess dough at the end of the roll and seal with your fingers. Place finished rolls onto a lightly greased baking sheet or pizza stone.

Cut a few holes into the top of the dough for steam to escape. Bake at 400 degrees F for 30 minutes until golden brown. Remove from the oven and let sit for 5 minutes.
Per serving (1/16th of total recipe, analyzed using tofu ricotta ingredients): 190 calories, 12g fat, 15.5g CHO, 3.3g fiber, 7g protein
Slice the Stromboli and serve! What are your favorite holiday appetizers?




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  • Katherine Caspero

    these we delicious ;)

  • Tiffany Youngren

    They LOOK delicious :)

  • Gretta

    I made these for my office Christmas party tonight and I totally did the sneaky health food thing by buying gluten free pizza dough and vegan mozzerella cheese! Nobody noticed the changes but everyone raved about the flavor. I just love nutritional yeast. I put it in practically everything I cook. I like it especially on ice cream. That’s a joke. Point is: YUM

    • DK

      Ha, nutritional yeast is addictive! It gives everything a slightly cheesy flavor which i love. Glad you and your coworkers liked them! Thanks, Alex