One of my prime 5 favorite recipes of all time! This green goods Cheese Stromboli is thus smart. Within the rolled up goodness of your baked Stromboli square measure spinach, roast red peppers and preserved tomatoes. Dissolved with icky cheese, your guests at a celebration can rave and it is also a good family dinner option.
The first time I Greek deity stromboli was a couple of years past at 3:00 within the morning once an evening move into town, Florida. And oooohh my, did it style delicious. Our friend's mother had created it for North American country, knowing we'd possible be hungry once we came to her house. My husband and that I typically envision that late-night meal and like a shot we have a tendency to square measure each salivating as badly as our 6-month-old drool machine, Sammy. Over the years, we've talked regarding making an attempt a stromboli formula ourselves, however we have a tendency to simply ne'er did it. Until now.
I did not wish to form simply unspecified stromboli formula. I wished to form one that looked and plumbed really expert. I unbroken my eyes open for a moment and eventually I found this formula from Parenting magazine. It's incredible! we have a tendency to had a follower over at our house once it came out of the kitchen appliance and therefore the 3 folks stood at the room counter and eaten virtually the complete issue as if we have a tendency to were cows at the trough.
INGREDIENTS :
- ½ cup pitted kalamata or black olives
- 8-10 sun-dried tomato halves, packed in oil
- 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
- 1 tablespoon oil from the sun-dried tomato jar
- 1 lb pizza dough
- 12-15 slices provolone cheese
INSTRUCTIONS :
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.
- Lightly flour a work surface and rolling pin; roll dough into a 14x10-inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer. Finally, add the red pepper strips in a single layer, long sides parallel to the long sides of the dough rectangle.
- 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. Before roll is done, brush the border lightly with egg and pinch the seam to seal.
- Transfer the roll, seam side down, to the prepared baking sheet and brush with the egg. Bake 30 minutes, until the bread is golden and sounds hollow when tapped.
- Loosen the bottom of stromboli from the foil with a spatula; transfer to a cutting board and let cool.
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