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Author Notes: The concept of the Cali-Roll was born with a beef wellington and a calzone in mind. As a beginner Vegetarian cook, I wanted to make something savory, satisfying, and rich without using meat. Roasting the root vegetables brings out their natural sweetness which pairs nicely with the mushroom tarragon sauce, caramelized onions and the soft pizza dough wrap. The trickiest part is rolling up the Cali-Roll but once you get it in the oven, prepare to be amazed! The pizza dough recipe is adapted from Martha Stewart's recipe, but store-bought pizza dough will work just fine as well. The Mushroom Tarragon sauce is adapted from Deborah Madison's recipe. - Kaitlin
Mushroom Tarragon Sauce
- 2 tablespoons unsalted butter
- 1 pound mushrooms, diced
- salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1/4 cup cream
- 1/4 cup creme fraiche or sour cream
- 2 tablespoons parsley, chopped
- 2 cloves garlic, peeled and chopped
- 2 teaspoons tarragon, chopped
- Heat the butter in a large skillet over high heat. Add the mushrooms and sauté until they’re nicely colored. Season with salt and pepper, add the wine, lower the heat, and simmer until the wine is reduced by half. Add the creams and simmer until thickened slightly.
- Chop the parsley, garlic, and tarragon together, add to the mushrooms and serve immediately over the Cali-Roll.
Roasted Root Vegetable Cali-Roll
- 1 pizza dough
- 2 carrots, cut into matchsticks
- 3 beets, cut into matchsticks
- 6-8 fingerling potatoes, cut into matchsticks
- 10 cloves peeled garlic
- 3 small yellow onions, sliced into half circles
- 1 bunch chard, stems removed, chopped
- 2 handfuls shredded Monterey Jack cheese
- garlic powder, to taste
- salt, freshly ground pepper, to taste
- Prepare the pizza dough.
- Cut up the potatoes into matchsticks and ½ of one onion into slices the same size. Put potatoes and onion slices in a lightly oiled baking dish with as many cloves of garlic as desired. Drizzle olive oil on top, season with garlic powder, salt and pepper and mix well.
- Cut up the beets into matchsticks and put in another lightly oil baking dish. Drizzle olive oil on top, and season with salt, pepper, and garlic powder.
- Cut up the carrots into matchsticks and the other ½ of the onion into slices the same size. Put in lightly oiled baking dish with as many cloves of garlic as desired. Drizzle olive oil on top, season with salt, garlic powder and pepper and mix well.
- Roast at 350-400° for about 30 minutes, taking out and mixing around every 10 minutes or so.
- While the vegetables are roasting, put some butter in a skillet or saucepan and caramelize the remaining 2 onions. Once they have caramelized, add the chopped chard and cook until wilted to desired consistency.
- Roll out the dough onto a floured board and cut in half. Take the roasted vegetables out of the oven, take out the garlic, chop and set aside.
- Add filling to the bottom 1/3 of the dough, chard and caramelized onions first, roasted vegetables next, half of the reserved garlic and then cheese to top. Roll each up, making sure to pinch and seal all sides. Do not over-stuff, you can serve the extra filling on the side.
- Add a little butter to the pan that you used to caramelize the onions. Once it has melted sear each roll on both sides so that it has a light gold color. Place both in a lightly oiled baking dish and bake at 350° for about 20 minutes, flipping half way through until the dough is done and the roll has a golden brown color.
- While the rolls are baking, make the mushroom sauce. Cut the roll into slices and top with the mushroom tarragon sauce. Serve any remaining filling on the side.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side