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Cheesy Veggie Stromboli with Spinach and Tomatoes
Recipe

8 INGREDIENTS • 7 STEPS • 50MINS

Cheesy Veggie Stromboli with Spinach and Tomatoes

5
1 rating
Editor's Choice
Editor's Choice
This Veggie Cheese Stromboli is so good! Guests at a party will rave and it's also a great family dinner option.
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Cheesy Veggie Stromboli with Spinach and Tomatoes
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Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
http://www.pipandebby.com/
This Veggie Cheese Stromboli is so good! Guests at a party will rave and it's also a great family dinner option.
50MINS
Total Time
$1.32
Cost Per Serving
Ingredients
Servings
12
US / Metric
Kalamata Olives
1/2 cup
Sun-Dried Tomatoes in Olive Oil
5
Sun-Dried Tomatoes in Olive Oil, halved
Oil
1 Tbsp
Oil
Pizza Dough
1 lb
Pizza Dough
Frozen Spinach
2 cups
Frozen Spinach, chopped, thawed, drained
Roasted Red Pepper Strips
2 cups
Roasted Red Pepper Strips, drained
Egg
1
Egg, beaten
Nutrition Per Serving
VIEW ALL
Calories
242
Fat
12.4 g
Protein
12.3 g
Carbs
21.8 g
Add to plan
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Cheesy Veggie Stromboli with Spinach and Tomatoes
Save
author_avatar
Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
http://www.pipandebby.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
step 2
Combine the Kalamata Olives (1/2 cup), Sun-Dried Tomatoes in Olive Oil (5) and Oil (1 Tbsp) in a food processor and pulse until the mixture forms a rough paste.
step 2 Combine the Kalamata Olives (1/2 cup), Sun-Dried Tomatoes in Olive Oil (5) and Oil (1 Tbsp) in a food processor and pulse until the mixture forms a rough paste.
step 3
Lightly flour a work surface and rolling pin. Roll Pizza Dough (1 lb) into a 14x10-inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all sides.
step 3 Lightly flour a work surface and rolling pin. Roll Pizza Dough (1 lb) into a 14x10-inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all sides.
step 4
Top mixture with overlapping Provolone Cheese (12 slices). Add the Frozen Spinach (2 cups) in an even layer. Finally, add the Roasted Red Pepper Strips (2 cups) in a single layer, long sides parallel to the long sides of the dough rectangle.
step 4 Top mixture with overlapping Provolone Cheese (12 slices). Add the Frozen Spinach (2 cups) in an even layer. Finally, add the Roasted Red Pepper Strips (2 cups) in a single layer, long sides parallel to the long sides of the dough rectangle.
step 5
Fold 1 inch of the dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one of the long ends, as tightly as possible. Before roll is done, brush the border lightly with Egg (1) and pinch the seam to seal.
step 5 Fold 1 inch of the dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one of the long ends, as tightly as possible. Before roll is done, brush the border lightly with Egg (1) and pinch the seam to seal.
step 6
Transfer the roll, seam side down, to the prepared baking sheet. Bake 30 minutes, until the bread is golden and sounds hollow when tapped.
step 6 Transfer the roll, seam side down, to the prepared baking sheet. Bake 30 minutes, until the bread is golden and sounds hollow when tapped.
step 7
Loosen the bottom of stromboli from the foil with a spatula. Transfer to a cutting board and let cool.
step 7 Loosen the bottom of stromboli from the foil with a spatula. Transfer to a cutting board and let cool.
Tags
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American
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Italian
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