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Stromboli: Spinach and Tomato Stromboli

Source of Recipe

Tom Georges


List of Ingredients

pizza dough for 12 inch pizza
4 Cloves garlic
1 red onion
2 Cups fresh spinach (whole leaf)
1 vine ripened tomato
2 Cups shredded mozzarella cheese
1 Tsp oregano
1 Tsp basil
Spaghetti sauce (for dipping)


Recipe

Filling: Peel and slice the garlic into medium slices. If you don't like biting into garlic, you may want to slice it even finer. Slice the red onion (1/8") into one or two slices. More if you really like onion, less if you don't. Quarter the slices. Slice the tomato in the same way. Tear the spinach leaves by hand into smaller pieces. Mix all these up together with the oregano and basil.

Dough: Prepare the dough and stretch onto a pizza pan (non-stick, mesh, pizza stone, etc. Whatever you prefer) as if you're making a pizza. Except make it a bit more oval shaped than round. Preheat oven to 450ºF. Now, sprinkle about 1/2 the cheese onto the dough along the longer axis of the crust. Leave about 1/2" on each end with no cheese. Next, sprinkle the filling onto the cheese. Last, sprinkle the rest of the cheese on top of that.

Now to create the stromboli. The idea is to wrap the two shorter sides of the dough around the filling to they meet, then press them together. Pinch together the ends to seal it. Place in the oven and bake for about 10 minutes. You may want to check at about seven minutes just to make sure that everything's OK. Bake until the crust is a golden brown. Serve with heated spaghetti sauce for dipping.