Ah, stromboli, a delightful enigma wrapped in dough – or maybe it’s just a fancy pizza roll? Picture this:
steaming pockets of cheesy goodness mingled with vibrant veggies, all encased in a golden crust. As I stood in line at that little corner deli last week, the aroma wafted through the air, and I knew I had to recreate it at home.
Ready to embark on a flaky, savory adventure?
Steps
- Allow the refrigerated pizza dough to sit at room temperature for about an hour. Preheat your oven to 400°F and position a rack in the center. Prepare a nonstick sheet pan by spraying it with oil or lining it with a silicone mat.
- Warm olive oil over medium-low heat in a large nonstick skillet. Sauté the sliced mushrooms and chopped onions, seasoning with salt and pepper, for approximately five minutes until tender. Stir in the spinach with a pinch of salt and cook until wilted, which should take about two to three minutes. Add the crushed garlic and cook for another minute, then set aside to cool.
- On a floured surface, roll out the dough into a 16 x 10-inch rectangle using a rolling pin. Distribute the cooled vegetable mixture over the dough, ensuring you leave a 1 ½-inch border. Sprinkle shredded mozzarella cheese on top of the veggies.
- Brush the edges of the dough with beaten egg white. Fold one long side of the dough over the filling, then fold the short edges, followed by the other long side, stretching slightly to seal. Pinch the ends to prevent filling from escaping.
- Place the stromboli seam side down on the prepared pan. Cut small slits in the top and brush with more egg white. If desired, sprinkle sesame seeds on top. Bake for 25 to 35 minutes until golden brown and fully cooked.
- Allow the stromboli to cool for about five minutes before slicing it into eight pieces. Serve with marinara sauce on the side.
Ingredients
- 16 ounces pizza dough (refrigerated or homemade)
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 8 ounces cremini mushrooms, thinly sliced, stems trimmed
- 1 medium red onion, chopped
- 3 cups fresh baby spinach
- 3 cloves garlic, crushed
- 1 cup part-skim mozzarella cheese, shredded
- 1 egg white, beaten
- Sesame seeds (optional for topping)
- Marinara sauce (for serving)
Nutritional Values
Calories: 1740 kcal | Carbohydrates: 252 g | Protein: 88 g | Fat: 48 g | Saturated Fat: 12 g | Cholesterol: 60 mg | Sodium: 4156 mg | Fiber: 12 g | Sugar: 28 g
FAQ
- What is the difference between a stromboli and a calzone?
- A key distinction is in their shape and folding method. A stromboli is rolled into a log shape, similar to a pizza roll, while a calzone is folded in half like a turnover. Strombolis originated in Philadelphia, whereas calzones come from Naples.
- Can I make stromboli ahead of time?
- Yes, stromboli can be prepared in advance. You can assemble it a day before and under-cook it by 10 to 15 minutes. When ready to serve, cover it with foil and bake until it is heated through.
- How do I freeze stromboli effectively?
- To freeze stromboli, first let it cool to room temperature to avoid sogginess from condensation. Wrap it tightly with plastic wrap or foil, then place it in a resealable plastic bag, removing as much air as possible. Label and freeze for up to three months. To reheat, bake it in a 350°F oven for 15-20 minutes.
- What are some variations for veggie stromboli?
- You can swap baby bella mushrooms for white button mushrooms, use baby kale instead of spinach, or add Italian turkey or chicken sausage for extra protein. For a dairy-free option, omit the cheese.
- What should I serve with veggie stromboli?
- Serve your stromboli with a side of marinara sauce for dipping. If making it a meal, consider pairing it with roasted vegetables or a fresh salad.
Tips
- Ensure Dough is at Room Temperature: Before rolling out the pizza dough, let it rest at room temperature for about an hour. This makes it more pliable and easier to handle.
- Cool the Filling: After cooking the vegetable filling, allow it to cool completely before assembling the stromboli. This prevents the dough from becoming soggy and ensures a crispier finish.
- Seal the Edges Well: When folding the dough over the filling, make sure to stretch and pinch the edges tightly. This helps to prevent the filling from leaking out during baking.
- Preheat the Oven Properly: Always preheat your oven to 400°F and ensure the rack is in the center. This ensures even cooking and a perfectly golden crust.
Equipment
- Nonstick Skillet
- Silicone Baking Mat
- Rolling Pin
