Best Spinach Cheese Stromboli Recipes

VEGGIE STROMBOLI

Steps:

• Preheat oven to 425°F with rack in lowest position. Heat oil in a large skillet over medium-high. Add mushrooms, onion, salt, pepper, and oregano and cook, stirring, until vegetables are tender, 8 to 10 minutes. Add spinach and garlic and cook, stirring, until spinach has wilted, about 3 minutes. Transfer to a bowl and let cool slightly.
• On a lightly floured piece of parchment, roll dough into a 10-by-15-inch rectangle. Spoon mushroom mixture length-wise down center of dough and top with tomatoes and cheese. Brush edges with egg and roll away from you into a log, pinching edges to seal. Place seam side down and transfer dough and parchment to a rimmed baking sheet. Brush with egg and cut 4 slits along the top. Bake on lowest rack until golden brown, 15 to 18 minutes. Let cool 15 minutes before slicing.

SPINACH & CHEESE STROMBOLI

Steps:

• 1. place pizza dough on a floured surface and cover with dish towel until thawed and rises.
• 2. Place oil in sauté pan and lightly cook garlic. Add spinach and sauté with garlic and oil. Add salt and pepper. Salt will get water out of spinach. Remove when most juice is cooked out and let cool.
• 3. Preheat Oven to 400. In large bowl mix together ricotta cheese, Parmesan cheese and mozzarella cheese. Then add spinach mixture. Mix well.
• 4. Roll out pizza dough on a floured surface. Make a rectangle as best you can. Put filling near end and slowly roll tucking in sides. Place in a greased pan or foil for easy clean up.
• 5. After rolling the Stromboli, brush with olive oil. Add any seasoning you would like. You can also add sesame seeds. I sprinkled garlic powder, oregano and some Parmesan cheese. Make slits with knife to allow steam to escape during cooking.
• 6. Finally, place in 400 degree oven for about 30 minutes until brown. Let cool then slice and serve with warm marinara sauce. Bon appetite!

BROCCOLI CHEESE STROMBOLI

Steps:

• Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
• Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
• Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
• Bake until golden brown, about 20 minutes.
• Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.