Stromboli

stromboli
Photo by  Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 467 calories
    • Calories 156 calories from fat
    • Fat 17 g
    • Sat Fat 8 g
    • Cholesterol 40 mg
    • Sodium 1,024 mg
    • Protein 21 g
    • Carbohydrate 55 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 318 mg

Heat oven to 450° F. In a small saucepan over medium heat, combine the tomatoes and their juices, oregano, and ¼ teaspoon salt. Bring to a boil.Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the mozzarella and spinach.Roll the pie into the shape of a log. Turn it so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.Transfer to a cutting board. Slice into rounds and divide among plates.

Ingredients

  1. Check 1 14.5-ounce can whole peeled tomatoes, undrained
  2. Check 1/2 teaspoon dried oregano
  3. Check kosher salt
  4. Check 1 1-pound package pizza dough (thawed, if frozen)
  5. Check 8 ounces fresh mozzarella, sliced, or 4 ounces shredded provolone
  6. Check 2 cups fresh spinach, tough stems removed

Directions

  1. Heat oven to 450° F. In a small saucepan over medium heat, combine the tomatoes and their juices, oregano, and ¼ teaspoon salt. Bring to a boil.
  2. Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.
  3. Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the mozzarella and spinach.
  4. Roll the pie into the shape of a log. Turn it so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.
  5. Transfer to a cutting board. Slice into rounds and divide among plates.