Stromboli
A stuffed Italian roll with swappable proteins, cheeses, and vegetables baked until golden and crispy. Customize the filling to match your protein and flavor preferences.
Ingredients
Method
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
If using fresh spinach, lightly cook and squeeze dry to remove excess moisture. If using a protein that needs cooking (like ground meat), cook and drain it now.
Dice the onion finely and mince the garlic. Combine spinach, onion, garlic, cooked protein (if applicable), cured meat, roasted peppers, Italian seasoning, salt, and black pepper in a large bowl.
Roll out the pizza dough into a large rectangle (about 10x14 inches) on a lightly floured surface.
Spread the filling evenly over the dough, leaving a 1-inch border on all sides. Top with shredded mozzarella.
Starting from the long side, tightly roll the dough into a log. Seal the seam and ends by pinching the dough together.
Place the stromboli seam-side down on the prepared baking sheet. Brush the top with olive oil.
Bake for 20–25 minutes until the crust is golden brown and internal temperature reaches 160°F.
Let cool for 5 minutes, then slice into 4 portions and serve with warm marinara sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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