Stromboli

Stromboli
 Anna Williams
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
14.5-ounce can whole peeled tomatoes, undrained
1/2
teaspoon
dried oregano
kosher salt
1
1-pound package pizza dough (thawed, if frozen)
8
ounces
fresh mozzarella, sliced, or 4 ounces shredded provolone
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.
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories From Fat 156
  • 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
What does this mean? See Nutrition 101.