Serves 4-6
  • 2 (1 lb) balls pizza dough, store bought or homemade
  • 1⁄2 lb sliced fontina or provolone
  • 1⁄2 lb sliced soppressata, hot or sweet
  • 12 slices roasted sweet pepper
  • 3 cups sautéed spinach, drained well
  • 12 large fresh basil leaves
  • 1 cup finely chopped green olives
  • 2 large eggs
Pre-heat oven to 375 degrees F.

Let the dough come to room temperature, then roll each out on a lightly floured surface into a rectangle. With the longest edge closest to you, spread the chopped olives, then layer the meat, cheese, sweet pepper, spinach, and basil leaves over half, leaving a 1⁄2 inch border. Fold the top half of the dough over the filling and pinch the three seams closed with your fingers.

Carefully turn the Stromboli over and place it on a lightly oiled baking sheet, tucking the pinched seams under. Beat the eggs with 2 tbsp of water and brush the top and sides with the egg wash.

Bake 20-25 min until golden brown and puffy. Let rest 10-15 min before slicing into 1-in thick pieces.

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