Spinach and Tomato Stromboli

Spinach and Tomato Stromboli

posted by Ann 06-17-98 12:21 PM

Spinach and Tomato Stromboli

Favorite pizza dough (enough for a 12" round pizza)
4 cloves garlic
1 red onion
1 cup fresh spinach (whole leaf)
1 vine ripened tomato
1 cup shredded mozzarella cheese
1 tsp. oregano
1 tsp. basil spaghetti sauce (for dipping)

Use a pizza dough mix or buy a ready made pizza crust and prepare as directed.

Filling: Peel and slice the garlic in medium slices. Slice the red onion (1/8") in one or two slices. More if you really like onion, less if you don't. Quarter the slices. Slice the tomato in the same way. I usually use about four tomato slices. Tear the spinach leaves by hand in smaller pieces. Mix all these with the oregano and basil.

Dough: Prepare the dough and stretch on a pizza pan (non-stick, mesh, pizza stone, etc. Whatever you prefer) as if you're making a pizza. Except make it a bit more oval shaped than round. Preheat oven to 450.

Combine: Now, sprinkle 1/2 the cheese on the dough along the longer axis of the crust. Leave about 1/2" on each end with no cheese.

Next, sprinkle the filling on the cheese. Last, sprinkle the rest of the cheese over that.

Now to create the stromboli. The idea is to wrap the two shorter sides of the dough around the filling to they meet, then press them together. Pinch the ends to seal. Try to get the shape to be more or less cylindrical in cross section.

Put in the oven and bake about 10-15 minutes. You may want to check at about seven minutes just to make sure that everything's OK. Bake until the crust is a golden brown. Serve with heated spaghetti sauce for dipping.

Serves: 2

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line