I decided to try my first stromboli. Let me start off by saying, I don’t even own a rolling pin! Regardless, I think my first attempt wasn’t so bad. Since I don’t have a food processor, I used sun-dried tomato spread and sliced black olives.
- 1 lb pizza dough
- 8-10 sun-dried tomato halves, packed in oil
- 1/2 cup pitted olives
- 10 oz frozen spinach
- 12 oz jar roasted red peppers
- 12-15 slices of provolone
Roll out the pizza dough on a lightly floured flat surface. Cover the dough with the sun-dried spread, leaving a 1 inch border around the edges. Cover with slices of provolone. Top with spinach (thawed and squeezed dry) and roasted red peppers (drained, patted dry & sliced into strips). Sprinkle with shredded mozzarella. Fold in the edges and roll tightly. Transfer the rolled dough to a baking sheet covered with foil, seam side down. Brush the dough with a beaten egg and bake for about 30 minutes or until golden brown.
Source: Pip & Ebby