Name: Veggie Stromboli
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 pound cremini mushrooms, sliced; 1 small yellow onion, chopped; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 0.5 teaspoon chopped fresh oregano; 5 ounces baby spinach, roughly chopped; 3 cloves garlic, chopped; All-purpose flour, for work surface; 1 pound prepared pizza dough, at room temperature; 1 15.5-oz. can diced tomatoes, drained; 6 ounces mozzarella cheese, shredded (about 1½ cups); 1 large egg, beaten

Hands On Time:

20 mins

Total Time:

50 mins

Yield:

4

Jump to Nutrition Facts

Rolled inside pillowy pizza dough, there's a layer of tomatoes and a hearty spinach-mushroom filling. Cheese helps the filling and dough stick together, so don't skimp on the mozzarella. Cooking the stromboli on a pizza stone ensures even browning on the top and bottom of the dough. No pizza stone? No problem. Just assemble the stromboli on a parchment-lined baking sheet. If you have a favorite local pizzeria, sometimes they'll sell you fresh dough. Make sure to ask for a one-pound ball, which is the amount you'll need for this recipe.

Ingredients

1 tablespoon olive oil
1 pound cremini mushrooms, sliced
1 small yellow onion, chopped
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chopped fresh oregano
5 ounces baby spinach, roughly chopped
3 cloves garlic, chopped
All-purpose flour, for work surface
1 pound prepared pizza dough, at room temperature
1 15.5-oz. can diced tomatoes, drained
6 ounces mozzarella cheese, shredded (about 1½ cups)
1 large egg, beaten

Directions

Preheat oven to 425°F with rack in lowest position. Heat oil in a large skillet over medium-high. Add mushrooms, onion, salt, pepper, and oregano and cook, stirring, until vegetables are tender, 8 to 10 minutes. Add spinach and garlic and cook, stirring, until spinach has wilted, about 3 minutes. Transfer to a bowl and let cool slightly.
On a lightly floured piece of parchment, roll dough into a 10-by-15-inch rectangle. Spoon mushroom mixture length-wise down center of dough and top with tomatoes and cheese. Brush edges with egg and roll away from you into a log, pinching edges to seal. Place seam side down and transfer dough and parchment to a rimmed baking sheet. Brush with egg and cut 4 slits along the top. Bake on lowest rack until golden brown, 15 to 18 minutes. Let cool 15 minutes before slicing.

Nutrition Facts (per serving)

492	Calories
20g	Fat
63g	Carbs
23g	Protein

Nutrition Facts
Calories 492
% Daily Value *
Total Fat 20g	26%
Saturated Fat 8g	40%
Sodium 1434mg	62%
Total Carbohydrate 63g	23%
Total Sugars 9g
Protein 23g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.