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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings
24 ounces of your favorite uncooked pizza dough, thawed if frozen
1/2 cup flour, loosely packed, to coat dough (about)
6 tablespoons olive oil plus oil to drizzle over top (divided)
2 1/2 - 3 cups grated 3 Italian blend cheese
1/2 cup freshly grated Parmesan cheese
Pepperoni, Sopressata, salami, Capicola, roughly chopped
1/2 cup firmly packed fresh baby spinach leaves (stems removed)
1/4 cup roasted red bell peppers (from a can or jar, drained, cut into strips or diced)
2 tablespoons ricotta cheese
2 cups of your favorite pizza sauce for dipping
Preheat oven to 425 degrees.
Roll out pizza dough in flour and flatten by hand into four oval shapes that are about 12 inches long and at least 6 inches wide. Set pieces of dough with long end facing you.
Drizzle each piece of dough with some of the 6 tablespoons olive oil. Evenly distribute cheeses, and the toppings in an oblong pile in the center of each piece of dough. Top each portion with a dab of the ricotta cheese.
Grab upper corners of dough and stretch it over the toppings toward you. Roll up until stromboli looks like a tightly rolled log. Seal the side edges by pressing together firmly. Drizzle remaining oil over top of stromboli and brush to coat evenly. Place stromboli on a pizza stone or cookie sheet and bake in preheated oven 18 to 22 minutes or until golden brown and filling is heated through.
When done, remove from oven and let cool a few minutes.
Heat pizza sauce. When ready to serve, cut each stromboli into three pieces on the diagonal and serve with warmed pizza sauce.
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Stromboli
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings
24 ounces of your favorite uncooked pizza dough, thawed if frozen
1/2 cup flour, loosely packed, to coat dough (about)
6 tablespoons olive oil plus oil to drizzle over top (divided)
2 1/2 - 3 cups grated 3 Italian blend cheese
1/2 cup freshly grated Parmesan cheese
Pepperoni, Sopressata, salami, Capicola, roughly chopped
1/2 cup firmly packed fresh baby spinach leaves (stems removed)
1/4 cup roasted red bell peppers (from a can or jar, drained, cut into strips or diced)
2 tablespoons ricotta cheese
2 cups of your favorite pizza sauce for dipping
Preheat oven to 425 degrees.
Roll out pizza dough in flour and flatten by hand into four oval shapes that are about 12 inches long and at least 6 inches wide. Set pieces of dough with long end facing you.
Drizzle each piece of dough with some of the 6 tablespoons olive oil. Evenly distribute cheeses, and the toppings in an oblong pile in the center of each piece of dough. Top each portion with a dab of the ricotta cheese.
Grab upper corners of dough and stretch it over the toppings toward you. Roll up until stromboli looks like a tightly rolled log. Seal the side edges by pressing together firmly. Drizzle remaining oil over top of stromboli and brush to coat evenly. Place stromboli on a pizza stone or cookie sheet and bake in preheated oven 18 to 22 minutes or until golden brown and filling is heated through.
When done, remove from oven and let cool a few minutes.
Heat pizza sauce. When ready to serve, cut each stromboli into three pieces on the diagonal and serve with warmed pizza sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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