Recipes

Jeanette’s Pepperoni and Spinach Stromboli

by Rachael Ray Show Staff 1:18 PM, December 14, 2016

Rachael Ray Show

Aired December 14, 2016

Serves 8-10

“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.”

Scroll down below to see how this recipe was made on Facebook Live!

Ingredients

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
Flour
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

Preparation

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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