Spinach and Red Pepper Stromboli

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.

Ingredients

  • *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.

Directions

  1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  2. 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.
  3. Separate your dough into two equal balls. Roll one into a rectangle on a lightly floured surface.
  4. Evenly spread out the paste leaving a 1-inch rim around the outside.
  5. Next layer cheese then spinach then red peppers.
  6. Fold over the short sides of the rectangle and then the long sides. Pinch the corners together.
  7. Tightly roll the dough along the long side into a tight log.
  8. Repeat steps 4-7 with the second dough ball
  9. Transfer the logs on to the prepped baking sheets.
  10. Whisk the egg and brush it on to the logs, making sure to evenly coat the surface.
  11. 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.

IMG_0536

Happy Cooking!

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