SPINACH STROMBOLI

SPINACH STROMBOLI image

Number Of Ingredients 9

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1 can Pillsbury® Pizza Crust
3-4 generous handfuls of baby spinach leaves (or thawed frozen spinach)
3-4 medium kale leaves
1 small clove of garlic, chopped
3/4 cup of grated mozzarella cheese
1 heaped tsp pesto sauce (I used store bought)
1/2 tsp red pepper flakes (optional)
2 tsp parmesan cheese
salt and pepper to taste

Steps:

Preheat the oven to 400 degrees Farenheit. Boil water in a large pot. Add the kale leaves and once they wilt slightly, add the baby spinach leaves. If using frozen spinach, omit this step for the spinach. Thaw and squeeze out the extra water from the spinach and proceed to step 8. The spinach will wilt immediately. Remove the spinach and kale to a bowl of cold water with some ice cubes in it. Let cool slightly. Gently squeeze handfuls of the spinach and kale to remove all the water. Chop the greens finely. Add the finely chopped garlic, the pesto sauce, grated mozzarella cheese, chili flakes, 1 tsp of the parmesan cheese and salt and pepper to taste. Open the can and unroll the pre-made pizza dough. Cut the crust vertically down the center to get 2 long pieces Spread the filling down the long rectangle, leaving a little bit of a border around the edges Roll the crust from the long side to get 2 long logs. Press down lightly along the edge to seal well. With a sharp knife, make a few slits in the log. Sprinkle with the remaining parmesan cheese and again press a little bit to make the cheese adhere to the dough. Bake for 12 minutes or till the stromboli is golden brown. Cut into pieces of desired size. I did mine about 5 inches long. Serve with marinara sauce for dipping or pack for a tasty lunch.