Vegan Cheesesteak Stromboli

A few years ago, I had a little recipe exchange with a friend I had met online. She saw a picture from my bridal shower and saw that we had the same recipe basket, so we exchanged a few cards. I know she got my family's Blueberry Buckle recipe, and one of the recipes I got from her was for stromboli. I took note, because it was one of my husband's favorite things to order, but never got around to making it.

Now, of course, we are vegan, and I have recently made it a goal of mine to convert as many of those recipes that were given to me at my bridal shower into vegan recipes. A few weeks ago I thought I would try and veganize the stromboli. Easy and very unhealthy with Pillsbury canned pizza crust (I already said unhealthy, remember?), I bought Yves pepperoni, vegan cheese, veggies, and it never got made.

A few weeks ago I saw this product:

at the new Whole Foods I talked about earlier this week. By the way, I was very happy to hear that I was not the only one who was super excited about agave being on tap!!

Anyway, I was determined to make the picture on the front of the box. The caveat? I never buy bread like that. I just...don't. So that never got made either.

Today with my mind running wild due to the crazy weather that had been keeping us indoors, they came together and made a super delicious lunch that took less time than it would take you to wait in line at Pat's or Gino's for a cholesterol laden mess.

Vegan Cheesesteak Stromboli

1 can Pillsbury pizza crust

4 slices vegan cheese

1 package Protein Wise seitan, or another thinly sliced seitan or mock beef product

1 onion, sliced

cornmeal, for dusting

salt-free seasoning

This is as simple to make as that list of ingredients is:

Preheat oven to 425 degrees.

Sautee an onion in a pan with non-stick spray. When golden and soft, add the seitan.

While the onion is cooking, sprinkle some cornmeal on a clean dry surface, and roll out the pizza dough, then cut into four rectangles.

Break up the cheese into slices and lay on dough, then mound the seitan and onion mixture in the middle of the dough.

Roll up, being sure to seal the ends, and transfer to a lightly oiled baking sheet.

Lightly spray the tops of the stromboli with cooking spray, then sprinkle with salt-free seasoning (we used Mrs. Dash Chipotle seasoning).

Bake for 10-15 minutes until golden brown.

We suggest dipping in ketchup.

Seriously, this is so good. Warm and familiar, cheesey and satisfying. You could clearly make it healthier by making your own whole wheat pizza dough, but then, if you're like me, you'll probably never get around to doing it.

We have had a TON of snow here, and its still going. I didn't have work today and we're already cancelled for tomorrow. Nick now has off until next week because of the holiday weekend. We're at our wits end a little, but I have had plenty of time to do some cooking and that I do love. What do you do when you're forced to stay home, for snow or for other reasons?