Veggie & cheese Stromboli

Veggie & cheese Stromboli

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    sun dried tomato halves, packed in oil

  • 1

    T oil from the sun- dried tomatoes

  • 1

    lb pizza dough

  • 8

    oz provolone

  • 1

    10 box frozen chopped spinach, thawed & aqueezed to drain excess water

  • 1

    12oz bottle roasted red peppers, drained patted dry and torn in strips

  • 1

    egg , lightly beaten

Directions

1 . Heat oven to 400 . Line a baking sheet with foil. Coat with cooking spray 2. combine the toatoes and oil in a food procesor and pulse until mixture forms a rough paste 3 Lightly flour your work surface and rolling pin: roll the dough into a 14 by 10 " rectangle . Spread with tht eolive mixture, leaving a 1 " border around the dough on all sides. Top mixture wtih over lapping 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 side of the bread. 4. Fold 1 " of dougn over the filling., pinching the dough together on the corners. CContinue rolling the dough as tightly as possible. Before you complete the roll, brush the border lightly with some egg. pinch the seam to seal 5. Transfer the roll, seam side down to the prepared baking shee and brush with the egg. bake 30 minutes, until the bread is goldern and sounds hololow when tapped. 6 . loosen the bottom of the stromboli from the pan with a spatula; transfer to a cutting board. Let cool at least 20 minutes before slicing.


Nutrition

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