Tuscan Stuffed Pastry Roll

Tuscan Stuffed Pastry Roll


How to Prepare

1 Eggplant 


1 lb Mozzarella (shredded)


½ lb Pancetta


1 lb Pizza Dough


3 Roasted Peppers


½ Red Pepper 


¾ cup Olives


2 Tomatoes 


1 Lemon (zest) 


4 cloves Garlic (minced) 


Salt (just a pinch) 


1 tsp Pepper 


2 tbsp Olive Oil


2 cups Parmesan Cheese (shredded)

  1. Prep the eggplant by cutting the top off and cutting it into cubes.
  2. In a medium frying pan, add in olive oil, pancetta, salt and pepper. Stir. 
  3. On low to medium heat, let the eggplant and pancetta cook. 
  4. Preheat the oven to 375 degrees. 
  5. Take the roasted peppers and cut into cubes.
  6. Take the tomatoes, remove the watery insides and cut into cubes.
  7. Take the garlic and place it in a mincer to mince the 4 gloves. 
  8. Remove the seeds from the red pepper and finely chop it. 
  9. Take the lemon and zest the entire thing. 
  10. After the lemon is zested, cut it in half and save. 
  11. Add the zest, garlic and red pepper to the pancetta and eggplant. a. Stir together and let cook for a few more minutes.
  12. Move everything over to one side of the pan and juice the other half of the lemon over the empty side of the pan. 
  13. Turn off the heat, and add the hot ingredients to the roasted peppers and tomatoes. 
  14. On a baking sheet, add a piece of parchment paper and pour a little drizzle of olive oil over the top and spread. 
  15. Add the pizza dough on top and spread it out. 
  16. Add vegetables and the cheeses on top. 
  17. Using the parchment paper, roll up the dough. 
    1. Make sure to put the seam-side down so it won’t open. 
  18. Place it in the oven for 15 – 25 minutes.
  19. Remove once golden brown and enjoy!

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