I am craving something bready and sloppy for dinner, but I can’t think of anything that fits the bill. I could make a giant vegetable pot pie (I’ve done that before and they are tasty), but for whatever reason, I’m wanting bread dough instead of pie dough and I don’t think that would work as well. Focaccia by itself would be too much bread without enough ‘stuff’. My better half is vegetarian, so I’d like to keep it meatless (cheese is fine). We have too much tofu right now, so I’m slightly tempted to make an S&B curry stew and then baking it inside bread dough, but would that work? It’d certainly have the sort of savory I desire, but it might be too gloppy. Really, I’m looking for something more like stromboli but I can’t think of anyone but Italians that bake lots of filling inside a bread wrap.
Any ideas?
How about a Detroit style pizza? It’s similar to a focaccia dough but with cheese baked to crispness at the edges. You don’t even need a super hot pizza oven, just a rectangular baking pan.
My ex better half was vegetarian (I wasn’t), but I made an effort while we were together. A lot of those efforts stuck, and I’m still cooking a lot of vegetarian meals just for myself.
These “meatless crumbles” are my “go to” when I’m wanting to add something meaty to a sauce or dish. Perhaps they’ll work for you? They’d probably work well for a Stromboli
Yes! I LOVE veggie crumbles. I use them in spaghetti sauce, chili, tacos, enchiladas, and most everything else that calls for ground hamburger – especially when in a sauce.
My bigger issue is how to construct a ‘thing’ that works with dough. Maybe something like a ‘cheese steak’ stromboli would work.
Cheese steak stromboli is my favorite kind, so that sounds like a winner to me :)
Since you aren’t vegetarian, may I recommend trying a ‘Reuben’ pizza (or stromboli)?
Instead of pizza sauce, use Russian dressing. Top with sauerkraut and chopped up corned beef and finish with shredded swiss cheese (use a good swiss and shred yourself for best results). You might optionally add onion before baking or dill pickles afterwards.
I have a friend I can recommend that to (they love Reubens and would probably love that) but I am not a fan of fermented/pickled foods (only beverages lol!). So that rules out for me things like kimchi, sauerkraut, pickles, etc. Just never developed a taste for them and find the smell offputting.
fair enough :-)
Stew+yeast rolls.
You can soak the rolls in the stew, or dip them in the stew. Hella good and the first thing I thought of after “not a pot pie” lol
hmmm… my dough is still rising, but it has a bread-flour base that might make for tough rolls… though perhaps I can amend the dough to be fluffier before the final rise.
Agree with calzones, but I like to buy pizza dough, roll it out, slice grooves into each side (leave the middle third unsliced), then add toppings to the middle and wrap it up. You can add Italian stuff in there but you could totally add paneer and Indian spiced tofu, or Monterey jack with taco seasoned chicken or black beans and red peppers and onions, or whatever. I bake it at 375 till it looks good.
How about a cobbler?
Caaaaaalllllllzzzzooooonnnnneeeeeesssss!
One can never go wrong with cheese, butter, and garlic.
Bierocks (with Beyond Beef for vegetarian).
