Spinach, salami, and mozzarella stromboli

Spinach, salami, and mozzarella stromboli

Based on 17 ratings

"I first tried stromboli in college and had never even heard of it until the day I tried it—a shame I want to save you all from. Cheese and Italian cold cuts stack up on a pizza dough base with various toppings from spinach to spicy tomato sauce, black olives to broccoli. Once it's rolled up into a log, baked, and sliced, you won't mistake it for a calzone—and one bite in, you'll see it's so much better, too."

Difficulty

Medium 👍

Preparation

45 min

Baking

55 min

Resting

55 min

Ingredients

2Servings
62½ g
spinach
12½ g
fennel salami
12½ g
prosciutto
75 g
mozzarella cheese
g
active dry yeast
¼ tsp
sugar
37½ ml
water (warm)
75 g
flour
¼ tsp
salt
tbsp
olive oil
½ cloves
garlic
½
anchovies
red onion
¼ tsp
chili flakes
50 g
canned crushed tomatoes
¾ tsp
dried basil
salt
pepper
olive oil (for frying)
flour (for dusting)
olive oil (for coating)
MetricImperial

Utensils

bowl, whisk, hand mixer with dough hook, kitchen towel, cutting board, knife, 2 frying pans, oven, pastry brush, parchment paper, baking sheet, rolling pin, wire rack

How-To Videos

basic-yeast-dough

Basic yeast dough

why-kneading-is-so-important

How to knead dough

Nutrition per serving

Cal321
Fat14 g
Protein15 g
Carb29 g
  • Step 1/4

    Add yeast, sugar, and the warm water to a bowl and whisk until dissolved. Add the flour, salt, olive oil, and water and knead into a shaggy dough with a hand mixer fitted with dough hooks. Remove from the bowl, knead briefly, and shape into a ball. Place it back to a bowl, cover with kitchen towel or plastic wrap, and let rise until doubled in size, approx. 45 min.
    • g active dry yeast
    • ¼ tsp sugar
    • 37½ ml water (warm)
    • 75 g flour
    • ¼ tsp salt
    • tbsp olive oil
    • bowl
    • whisk
    • hand mixer with dough hook
    • kitchen towel

    Add yeast, sugar, and the warm water to a bowl and whisk until dissolved. Add the flour, salt, olive oil, and water and knead into a shaggy dough with a hand mixer fitted with dough hooks. Remove from the bowl, knead briefly, and shape into a ball. Place it back to a bowl, cover with kitchen towel or plastic wrap, and let rise until doubled in size, approx. 45 min.

  • Step 2/4

    Meanwhile, make the sauce. Mince the garlic and the anchovies. Finely dice onion and chop spinach into strips. Heat some olive oil in a saucepan. Add anchovies, garlic, and chili flakes, and sauté approx. 1 min. Add tomatoes and dried basil, bring to a boil, decrease heat, and simmer approx. 10 min. until reduced. Season with salt and pepper, set aside, and let cool. Heat some olive oil in another frying pan over medium-high heat, then add spinach, and cook until just wilted, add red onion and cook until all the liquid has evaporated.
    • ½ cloves garlic
    • ½ anchovies
    • red onion
    • 62½ g spinach
    • ¼ tsp chili flakes
    • 50 g canned crushed tomatoes
    • ¾ tsp dried basil
    • salt
    • pepper
    • olive oil (for frying)
    • cutting board
    • knife
    • 2 frying pans

    Meanwhile, make the sauce. Mince the garlic and the anchovies. Finely dice onion and chop spinach into strips. Heat some olive oil in a saucepan. Add anchovies, garlic, and chili flakes, and sauté approx. 1 min. Add tomatoes and dried basil, bring to a boil, decrease heat, and simmer approx. 10 min. until reduced. Season with salt and pepper, set aside, and let cool. Heat some olive oil in another frying pan over medium-high heat, then add spinach, and cook until just wilted, add red onion and cook until all the liquid has evaporated.

  • Step 3/4

    Preheat oven to 180°C/350°F. Brush a sheet of parchment paper with some olive oil. Flour a working surface and roll dough out into a rectangle. Transfer the dough onto the parchment paper. Layer on slices of fennel salami, followed by the prosciutto, leaving approx. a 3-cm/1-in border around the edge. Tear mozzarella and place on top, spoon on the cooked spinach, followed by the tomato sauce. Pick up the the  side of the parchment paper closest to you, lift it up and fold over, rolling the dough into a tight log. Pinch along the seam and tuck in the ends.
    • 12½ g fennel salami
    • 12½ g prosciutto
    • 75 g mozzarella cheese
    • olive oil (for frying)
    • flour (for dusting)
    • oven
    • pastry brush
    • parchment paper
    • baking sheet
    • rolling pin

    Preheat oven to 180°C/350°F. Brush a sheet of parchment paper with some olive oil. Flour a working surface and roll dough out into a rectangle. Transfer the dough onto the parchment paper. Layer on slices of fennel salami, followed by the prosciutto, leaving approx. a 3-cm/1-in border around the edge. Tear mozzarella and place on top, spoon on the cooked spinach, followed by the tomato sauce. Pick up the the side of the parchment paper closest to you, lift it up and fold over, rolling the dough into a tight log. Pinch along the seam and tuck in the ends.

  • Step 4/4

    Brush the top with some olive oil and, using a sharp knife, gently score the top of the dough with incisions about 5 cm/ 2 in. apart from each other. Bake Stromboli at 180°C/350°F until the crust is golden brown, approx. 50 min. Brush with more olive oil and bake again for approx. 5 min. further. Remove from the oven, transfer to a wire rack, and let cool for approx. 10 min. Then slice and enjoy!
    • olive oil (for coating)
    • wire rack

    Brush the top with some olive oil and, using a sharp knife, gently score the top of the dough with incisions about 5 cm/ 2 in. apart from each other. Bake Stromboli at 180°C/350°F until the crust is golden brown, approx. 50 min. Brush with more olive oil and bake again for approx. 5 min. further. Remove from the oven, transfer to a wire rack, and let cool for approx. 10 min. Then slice and enjoy!

  • Enjoy your meal!

    Spinach, salami, and mozzarella stromboli

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