Spinach and Ricotta Stromboli

If pizza and a calzone had a tasty baby

With a crispy, golden-brown crust and savory, cheesy filling, #stromboli is the epitome of crowd-pleasing #Italian fare

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Ingredients:

1. 3/4 lb Pizza Dough

2. 1 14-oz can whole peeled tomatoes

3. 1/2 lb fresh mozarella cheese

4. 6 oz cremini mushrooms

5. 4 cloves garlic

6. 1/2 lb spinach

7. 1 bunch parsley

8. 1/2 cup part-skim ricotta cheese

9. 1 tsp crushd red pepper

10. 2 tsp black pepper

11. 1 tsp salt

Directions:

Step 1

Remove the dough from the refrigerator. Preheat the oven to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Finely chop the spinach. Medium dice the mozzarella cheese. Peel and mince garlic using the side of your knife, smash until it resembles a paste (or use a zester). Pick the parsley leaves off the stems; discard the stems. Drain the tomatoes; place in a bowl and gently break apart with your hands.

Step 2

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Season with salt and pepper.

Step 3

Add the spinach to the pan; cook, stirring occasionally, 2 to 3 minutes, or until wilted. Season with salt and pepper. Transfer to a large bowl. Wipe out the pan.

Step 4

To the bowl of cooked vegetables, add the ricotta cheese, mozzarella cheese,half the garlic paste, half the parsley and red pepper. Stir to combine and season with salt and pepper to taste.

Step 5

Lightly oil a sheet pan. Place the dough on sheet pan andstretch into a rectangle (about 16 in by 10 in)* Spread the filling along the center of the dough, forming a 4-inch-wide log; season with salt and pepper. Fold both short sides of the dough about 3 inches over the filling. Fold 1 of the long sides over the filling; carefully roll over the remaining long side to seal. Arrange the stromboli seam side down in the center of the sheet pan. Cut 4 evenly spaced slits on an angle across the top. Season with salt and pepper. Bake 20 to 22 minutes, or until the dough is golden brown and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.

Step 6

While the stromboli bakes, in the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes and remaining garlic paste; season (I normally use adobo or just a all around seasoning for this). Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Turn off the heat and season with salt and pepper to taste. Transfer the baked stromboli to a cutting board and cut into 3 equal-sized pieces. Garnish with the remaining parsley. Enjoy!

*Hint:

If the dough is resistant, let rest for 5 minutes

You can substitute this recipe with any vegi combo or add meat!