Ingredients
  • 2 eggs, divided
  • 1/2 cup fresh ricotta
  • About 1/2 teaspoon grated nutmeg
  • Zest of 1 lemon
  • Salt and pepper
  • 2 cloves garlic, grated
  • 1 10-ounce box frozen spinach, defrosted
  • 1 14-ounce jar artichoke hearts, chopped
  • 1/2 cup Parmigiano-Reggiano
  • 1 pizza dough
  • 1 package, about 2 cups, shredded provolone
  • Sesame seeds, for sprinkling
  • Garlic flakes, for sprinkling
  • Onion flakes, for sprinkling
Preparation

Preheat oven to 400F

Beat 1 egg in a large bowl with the ricotta, nutmeg, lemon zest, salt and pepper. Mix in garlic, spinach, artichoke hearts and Parmigiano-Reggiano.

In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside.

On a floured surface, roll out pizza dough into a rectangle about 9 X 13. Spread filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with provolone.

Roll the stromboli, starting at one of the long sides, tucking in both ends firmly, and turn over about 4 times until you are left with just the one edge. Brush the edge with egg and gently press to seal. Turn the stromboli over so the seam is facing down on the sheet tray and lightly brush egg wash over the top of the stromboli, covering the entire surface. Sprinkle with sesame seeds, garlic flakes and onion flakes. Cut slits about 1 1/2 inches apart down the top of the stromboli, so the steam can escape while baking. Bake until golden brown, about 35- 40 minutes.