As I’ve been in the big apple here’s a recipe said to originated from NYC from What Megan’s Making – Vegetable Stromboli!
1/2 red onion
1/2 head of broccoli
1 medium red pepper
8 oz white mushrooms
2 Tbsp olive oil, plus more for the top of the stromboli
12 slices Sargento Ultra Thin Provolone Cheese
1 lb prepared pizza dough (I used half of my favorite homemade pizza dough recipe)
1/2 tsp dried oregano
Pizza Sauce, for serving (This homemade pizza sauce is my favorite!)
Preheat oven to 400F. Spray a large baking sheet with non-stick cooking spray and set aside. Chop the vegetables into bite sized pieces and toss with the olive oil. Spread the vegetables on the tray and season with salt and pepper. Bake 20 minutes, or until the vegetables are tender.
Change the baking temperature to 450F. Roll the pizza dough out into a large rectangle. Layer the cheese slices over the dough, leaving a small border of dough at the far end for sealing the stromboli shut. Spread the roasted vegetables over the cheese. Starting with the side nearest you, roll the dough up until it resembles a log. Cut 3-4 slits in the top with a sharp knife and brush with olive oil and sprinkle with dried oregano. Bake for 15-20 minutes, or until golden brown. Serve with pizza sauce.