Spinach and Roasted Red Pepper Stromboli is something to keep in mind when you need a fun dish for just about any reason. It’s perfect for kids, great as a party appetizer, and easy to enjoy as part of a simple meal.
Stromboli is similar to pizza: it’s delicious, easy to make, and you can customize it to your heart’s desire. But unlike pizza, stromboli is rolled up and shaped into a loaf before it’s baked.
Pizza or marinara sauce is usually left out of stromboli, but you’ll want some on hand to dip your warm slices into. I added colorful spinach and roasted red pepper to this one, along with two types of cheese.
Pizza comes in all shape and sizes. For example, my recipe for Grilled Pizza with Fig and Prosciutto and Blue Cheese is a little out of the ordinary when it comes to pizza, and super delicious, too!
Did you know that pizza isn’t an exclusively Italian thing? My Pissaladière recipe (French-style pizza) is proof of that. It’s a great recipe to make for brunch or as an appetizer.
And finally, why not make a pizza-style dessert? Yes, dessert! Okay. I’ll give you that Sugar Cookie Fruit Pizza isn’t really like pizza except in design only, but it sure is delicious.
I made Spinach and Roasted Red Pepper Stromboli using fresh pizza dough that I picked up at the store. That’s one way to keep things easy on a weeknight, or when you’re prepping for a party.
This recipe delivers two stromboli rolls, so if you’re making this for people with different tastes, you could easily reduce the filling ingredients in half, and use a few different things for the second roll. Just like pizza… anything goes!
It’s the weekend, so for me, pizza is almost always part of the plan. I hope you’ll include Spinach and Roasted Red Pepper Stromboli in your weekend plans, too.
Whether you’re watching a football game, watching movies with your family, or hosting a get together, stromboli is the way to go!
Serves Serves 4
- 1 pound fresh pizza dough, divided
- 4 garlic cloves, minced
- 6 ounces fresh spinach, stems removed
- 3 tablespoons olive oil, divided
- 1/2 cup roasted red pepper strips, drained from the oil
- 1/2 cup ricotta cheese, divided
- 1/2 cup shredded Mozzarella cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- Marinara sauce to serve with the stromboli
- Preheat the oven to 375 degrees F.
- Add 2 tablespoons of the oil to a large skillet over medium heat. When hot, add the garlic and cook for 30 seconds or so. Add the spinach, salt, black pepper, and red pepper flakes. Toss to combine. Cook, stirring, until the spinach is wilted.
- Remove from the heat and set aside.
- Divide the dough in half and roll out the first half on a floured work surface. Form the dough into an oval shape, about 12-inches long by 7-inches wide.
- Spread half the ricotta cheese over the dough, leaving about 2 inches around the edges. Add half the spinach, followed by half the roasted red peppers. Sprinkle with half the Mozzarella cheese.
- Start with one side of the long edge of the dough, and carefully roll it to the other side. Tuck and seal the dough to the under side of the roll. Seal the short edges of the dough with your fingers and tuck them under the roll.
- Place the roll, seal side down, on a baking sheet. Use a sharp knife and cut 3 or 4, 1-inch long slices into the top of the roll to serve as air vents.
- Brush the top of the roll with half the remaining olive oil.
- Repeat with the remaining ingredients.
- Bake for 25-30 minutes, until golden on top. Remove from the oven and let stand for 5-10 minutes before slicing and serving with your favorite marinara sauce.