Spinach Cheese Stromboli Recipes

BROCCOLI CHEESE STROMBOLI

Steps:

• Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
• Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
• Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
• Bake until golden brown, about 20 minutes.
• Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.

CHEESY SPINACH AND SALAMI STROMBOLI

Steps:

• place the milk into a bowl and stir in the yeast and 1 tsp sugar let stand for 5 minutes.
• stir in the butter, egg, flour, sugar and salt.
• knead the dough for about 15 minutes. the dough will be soft and sticky.
• form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.
• ALTERNATIVELY. if you have a bread machine, make the dough set on the dough setting. follow the same directions as above for adding ingredients.
• when the dough is almost ready --
• in a frypan, saute the garlic in the oil until fragrant. add the spinach until just wilted. put aside.
• punch the dough down and tip out onto a well floured board.
• roll out to a rectangle about 1/4 inch thick.
• sprinkle 200 grams of the pizza cheese over the dough then top that with the spinach.
• crumble the feta cheese over the top of the spinach. next place the salami over the feta. finish with another 200 grams pizza cheese.
• starting on a longer side, roll the topped dough up like a swiss roll.
• gently lift and place the roll on a baking tray lined with baking paper.
• once on the tray, bring the two ends of the roll together to form a circle. pinch the two ends together.
• using a sharp knife, make slits in the top of the circle, all around. don't cut all the way through.
• cover with a teatowel and let rise for another 3/4 hour.
• heat the oven to 180°C.
• brush an egg wash all over the stromboli. (beat 1 egg with 1 tablespoon water).
• sprinkle with the rest of the pizza cheese.
• cook for 30 - 35 minutes, or until it's golden and cooked through.
• cool for a few minutes before slicing.

MUSHROOM CHEESE STROMBOLI

Steps:

• In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30x8-in. rectangle; cut into two 15x8-in. pieces. , On the long side of each piece, layer pepperoni, cheeses, mushrooms, spaghetti sauce, parsley and oregano. Fold over dough and pinch to seal. Combine egg and water; brush over edges and ends of dough. With a sharp knife, cut five small steam vents in the top of each roll. , Place on greased baking sheets. Sprinkle with Parmesan if desired. Bake at 350° for 27-30 minutes or until golden brown. Slice and serve warm.