• All ingredients ready? Let's begin!
  

Veggie & Cheese Filling:

• Warm oil on medium heat in a saucepan. Mince shallots and fry until golden.
  
• Dice mushrooms and toss in the pan. Add salt, oregano, and black pepper.
  
• Cover and simmer for 5 min.
  
• Remove the lid and cook for about 7 min. No liquid should remain. Mix in chopped olives and set aside to cool down.
  
• Cut cheese into thin slices.
  

Pizza Dough:

• Follow the steps in the recipe here. Except, use regular flour, not semolina.
• Preheat the oven to 400​​℉ and prepare the pesto while the dough rises for approx. 30-40 min or until doubled in size.

Pesto Rosso:

• Assemble and measure all ingredients.
• Place everything except the olive oil in the food processing bowl. Blend until creamy.
  
• Add oil through the feed tube and blend until combined.
  

Assembly of the Stromboli:

• Line baking trays with parchment paper.
  
• Roll both balls of dough out into a rectangle until they are 1/8 to ¼ inch thick.
  
• Coat dough evenly with pesto, leaving about 2 inches from the long edges. You might have leftover pesto.
  
• Top with veggie filling and slices of cheese.
  
• Roll the dough slowly and tightly, until you get a long burrito-like shape. Pinch the edges to seal and fold where the seam is.
  
• Lay the Stromboli seam-side down and brush with egg wash. Make cuts with a knife every 2 inches along the roll.
  
• Top with herbs and parmesan cheese if desired.
  
• Bake for 15-20 min or until golden brown.
  
• Serve with your favorite pizza sauce!