"Butter Beet 'Boli"- Vermont Stromboli
Team: Bakersfield Bob Cats
Host School: Bakersfield After School Program
Age Group: Middle School
1 1/2 c warm water
2 tsp yeast
2 tsp Vermont honey or maple syrup
4 c Vermont flour- (use half whole wheat if you have it.)
1 1/2 tsp salt
3 T olive oil
1 small Vermont butternut squash
1 large Vermont beet
1 large Vermont onion
16 oz Vermont cheddar cheese
Herbs de provence, or thyme basil oregano
1 egg, beaten
1/2 c freshly grated parmesan
Mix warm water and honey or syrup.
Add yeast and stir gently to dissolve. Let sit for 5 min
Add olive oil,salt and flour. Mix and knead.
Cover and let rise.
Peel and cube squash. Toss in olive oil, and bake in a single layer at 350 degrees for 20 min or until tender.
Peel and cube beet toss in olive oil and bake in a single layer for 15 min or until tender.
Chop onion and saute in olive oil on med low until they just start to turn brown on the egdes.
Shred or thinly slice cheeses- keep two types separate.
Divide dough into 3 pieces. Roll each piece into a rectangle approx. 1/2in thick.
On a floured surface spread cheese then onions, squash and beet pieces and herbs over dough leaving an inch border on all sides. Brush border with egg wash; fold in ends and roll up (hot dog style) & pinch dough together. Brush outside with egg wash sprinkle with herbs and parmesan.
Bake until golden approx 25 min.