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RECIPE
8 INGREDIENTS 7 STEPS 50min

Cheesy Veggie Stromboli with Spinach and Tomatoes

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.
Cheesy Veggie Stromboli with Spinach and Tomatoes Recipe | SideChef
This Veggie Cheese Stromboli is so good! Guests at a party will rave and it's also a great family dinner option.
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/
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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/
50min
Total Time
$1.32
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1/2 cup
5
Sun-Dried Tomatoes in Olive Oil , halved
1 Tbsp
Oil
1 lb
Pizza Dough
12 slices
Provolone Cheese
2 cups
Frozen Spinach , chopped, thawed, drained
2 cups
Roasted Red Pepper Strips , drained
1
Egg , beaten
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
242
FAT
12.4 g
PROTEIN
12.3 g
CARBS
21.8 g

Cooking Instructions

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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 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 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 7
Loosen the bottom of stromboli from the foil with a spatula. Transfer to a cutting board and let cool.
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Nutrition Per Serving
Calories
242
% Daily Value*
Fat
12.4 g
16%
Saturated Fat
5.7 g
29%
Trans Fat
0.0 g
--
Cholesterol
36.2 mg
12%
Carbohydrates
21.8 g
8%
Fiber
4.1 g
15%
Sugars
1.6 g
--
Protein
12.3 g
25%
Sodium
628.0 mg
27%
Vitamin D
0.2 µg
1%
Calcium
286.0 mg
22%
Iron
1.8 mg
10%
Potassium
47.0 mg
1%
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