Pepperoni and Spinach Stromboli
“Stromboli is my go-to appetizer for a crowd. You can fill a pizza dough with just about anything you’ve got in your fridge, serve it with some hot tomato or cheese sauce and call it a party snack! Here’s one version that my family asks for every time I host a party.”
- 1 10-ounce box frozen chopped spinach, defrosted
- 2 tablespoons olive or coconut oil
- 2 cloves garlic, finely chopped
- 1 to 2 teaspoons red pepper flakes
- Salt and pepper, to taste
- 1 store-bought whole wheat, multi-grain or white pizza dough
- 1/2 pound deli-sliced provolone
- 1 cup grated parm cheese
- 1/2 pound deli-sliced pepperoni
- Cooking spray
- 1 egg, whisked with 2 tablespoons water
Preheat oven to 450°F.
Using a clean kitchen towel, ring all the moisture from thawed frozen spinach. Preheat a large skillet over medium-high heat with oil. Once warm, add spinach and garlic, and season with red pepper flakes, salt and pepper. Cook until flavors combine and spinach is warmed through, about 4-5 minutes. Remove from heat and reserve.
Flour a flat work surface. Using your hands and a rolling pin, carefully stretch the pizza dough into a rectangular shape, about 14 to 15 inches long and 7 to 8 inches wide. Layer the sliced provolone over the pizza dough, leaving about 1/2-inch edge around each side. Sprinkle parm over the provolone and layer the pepperoni over the parm, leaving the same 1/2-inch edge around each side. Evenly place the spinach mixture over the pepperoni. Tuck in the edges about 1-2 inches on the shorter side, and roll the Stromboli up tightly until it’s completely sealed. Pinch to seal the pizza dough closed.
Spray a baking sheet with cooking spray and place stromboli seam-side down on the tray. Poke 8-10 holes with a paring knife evenly on the top of the dough and brush the top and sides with egg wash. Bake for 14-16 minutes, or until brown on top.
To serve, cut the stromboli between the poked holes and serve with homemade or store-bought tomato sauce alongside for dipping.
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It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!Posted by The Rachael Ray Show on Tuesday, 18 October 2016
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