This Lasagna-Stuffed Stromboli is one of those recipes that I almost hesitate to share. It seems too simple and, maybe, even a bit odd. But trust me on this one, this is a recipe that, without fail, ALL of my kids will eat with no fuss!
The buttery-garlic spread makes for a garlic bread style crust to encase the lasagna. And really, any type of lasagna you prefer will work here (veggie, meat sauce, white sauce, etc). Want a thinner roll? Halve your crust, and follow the same format yielding 2 thinner rolls. Give it a go and I’m betting you will like this one!
- 1 lb pizza dough
- 1 T olive oil
- 1 T butter melted
- 1/4 t garlic powder
- 1 large square leftover lasagna
- 2 T grated parmesan cheese optional
Heat oven to 425.
Roll out the pizza dough. Combine the olive oil, garlic powder and the butter. Brush on top of the crust (you may not use it all).
Chop the lasagna in small pieces and spread around the crust, leaving about a 1” border on the short ends and a 2” border on the long ends. Roll up, lengthwise, tucking the sides in and pressing edges to seal.
Brush the outside with remaining butter mixture and top with parmesan cheese, if desired. Bake 14-16 minutes until cooked through and golden brown. Allow to cool for a few minutes before slicing and serving.
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