A little while ago, we were having dinner at my wife’s grandma’s house, and she told us that she’d never had Stromboli before! Knowing that she likes pizza, we figured it was time to change that…so we made stromboli to bring for dinner the next week! The next decision (once we had fixed on Stromboli) was what to use for our filling. We were craving a white pizza around that time, so we decided to use ricotta as a base. From there, we chose to use spinach (although broccoli was in the competition to be selected. But, we picked spinach because it was a little quicker and easier to work with.
From there, we made our dough, combined everything, and baked to perfection! After pulling our stromboli from the oven, we sliced it, dipped it in marinara sauce, and had a glorious multi-generation meal. Fortunately for us, the meal was completed by Gramma’s homemade apple pie for dessert. Sorry that you won’t get that to cap your dinner.
Time: 45 minutes (more if making your own dough from scratch)
Ingredients:
- Pizza Dough. We used our Garlic and Herb Pizza Dough.
- Spinach
- Ricotta Cheese
- Butter
- Marinara Sauce for Dipping
- Optional herbs and spices:
- Basil
- Oregano
- Garlic Powder
- Red Pepper Flakes.
Method:
- Preheat your oven to 425 degrees F.
- Chop and sauté your spinach with any optional herbs and spices you like.
- As your spinach cooks, sprinkle and spread some all purpose flour on a large piece of parchment paper.
- Use a rolling pin to roll your pizza dough into a large rectangle. We prefer a French rolling pin for better pressure control.
- Spread your ricotta over the dough, leaving a few inches bare at the top of your dough.
- Arrange your spinach evenly over your ricotta.
- Roll your stromboli , and lift it (parchment paper and all) onto your baking sheet.
- Melt a little butter in a microwave, and brush it atop your dough.
- Cut ventilation slits into your stromboli.
- Bake for around 30 minutes.
- Slice, plate, devour, and enjoy!
