I remember when I was younger, I didn’t understand the difference between stromboli and stuffed bread. Now that I’m 21, I still don’t understand the difference. Now that I’ve made both multiple times…..I still don’t understand the difference!! In my eyes, they’re both a bread that has good things inside it. If stromboli wants to be all fancy and have a special name though, I’ll call it that.
- *1/4 c kalamata olives
- 15oz of sun-dried tomatoes, in oil
- Save the oil
- 2 lbs of pizza dough
- 4 c shredded mozzarella
- 10oz frozen chopped spinach
- 12oz jar of roasted red peppers
- 1 egg
*Note: One warning about this recipe: be cautious of the ingredients. The paste that you spread on the bread will 100% have a strong kalamata olive taste so if you’re not a huge fan, trim down the quantity even more or exclude it completely.
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Put the olives and sun-dried tomatoes (with their oil) into a food processor or blender and puree until almost smooth.
- It should still have some chunks in it.
- Separate your dough into two equal balls. Roll one into a rectangle on a lightly floured surface.
- Evenly spread out the paste leaving a 1-inch rim around the outside.
- Next layer cheese then spinach then red peppers.
- Fold over the short sides of the rectangle and then the long sides. Pinch the corners together.
- Tightly roll the dough along the long side into a tight log.
- Repeat steps 4-7 with the second dough ball
- Transfer the logs on to the prepped baking sheets.
- Whisk the egg and brush it on to the logs, making sure to evenly coat the surface.
- Bake for 30 minutes or until golden brown.
These little pockets are absolutely delicious! You should be able to get about 10 slices per log. Also, I think that this tastes great with mozzarella but you can experiment with different cheeses as well.