Wednesday, March 28, 2012

Baked Veggie Sandwiches

This had been on my menu plan for what seemed like forever and I would always put it off for something quicker. I did finally make it and then I was straight up kicking myself for not making it sooner. In a way, this kind of tasted like a vegetable pizza. I was able to get my kids to eat veggies they don't normally eat (red peppers and spinach) - it was a win-win all around :)

What you need:
  • 2 3/4 cups flour
  • 1 tsp. salt
  • 2 1/4 tsp. rapid rise yeast
  • 2 tbsp. olive oil
  • 1 cup cold water
  • 1 cup extra sharp cheddar cheese, shredded
  • 1 cup red bell pepper, diced finely
  • 1 cup broccoli, chopped
  • 1 cup spinach, I used frozen
  • 1 cup carrots, grated
  • 1 garlic clove, minced
  • 2 tsp. olive oil
  • marinara sauce (for dipping) - optional
Mix together flour, salt, and yeast in a bowl.

Add in oil and cold water. Stir until a ball forms.

Knead the ball a few times on a lightly floured surface and then place in a Ziploc bag.
Let rise for 1 1/2 hours.

Divide in half and let sit out covered with a tea towel until puffy, about 30 minutes.
Heat remaining olive oil over medium heat. Add garlic and saute until fragrant.

Add all your veggies (if you use fresh spinach, hold out until the end) to the skillet and cook until crisp-tender and spinach is wilted.

Spread 1/2 the dough into a greased 8x8" glass pan. Make sure it covers the whole bottom.

Add 1/2 your cheese to the top of that.

Then add your veggie mixture.

Top with the rest of your cheese.

Then stretch the other half of dough over the top.

Bake for 15 to 30 minutes in a preheated 400* oven.
Slice and serve with marinara to dip!

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