Happy Pizza Wednesday!
Other Pizza Wednesday recipes: Beet Green Pesto Pizza with Roasted Beets and Goat Cheese; Roasted Vegetable Wrap Pizza; Eggplant Parmesan Pizza with Crispy Capers; Lemon Dandelion Green Pizza; and Mushroom & Asparagus Pizza.
Recipe from Pip and Ebby.
-1/2 cup pitted kalamata olives, diced
-1 refrigerated pizza crust
-10 slices provolone cheese
-10 oz. box frozen chopped spinach, thawed and squeezed to drain excess water
-12 oz. bottle roasted red peppers, drained, patted dry and cut into strips
-1 egg, lightly beaten
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
Roll out the pizza crust and top it with the olives. Then add overlapping slices of provolone, the spinach in an even layer and the red pepper strips
Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one of the long ends, as tightly as possible. Transfer the roll, seam side down, to the prepared baking sheet and brush with the egg. Bake thirty minutes or until the bread is golden.
Loosen the bottom of stromboli from the foil with a spatula; transfer to a cutting board and let cool. Serve with a side of marinara.
This was our first time making stromboli and I was really happy with how it turned out. It was fun to eat a different take on pizza, all of the ingredients went well together and you could use whatever you'd like -- just make sure not to over stuff the stromboli.