Spinach, salami, and mozzarella stromboli

Spinach, salami, and mozzarella stromboli

Based on 7 ratings

Devan, Kitchen Stories

“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 👍
45
min.
Preparation
55
min.
Baking
55
min.
Resting

Ingredients

Servings:-8+
250 g spinach
50 g fennel salami
50 g prosciutto
300 g mozzarella cheese
7 g active dry yeast
1 tsp sugar
150 ml water (warm)
300 g flour
1 tsp salt
2½ tbsp olive oil
2 cloves garlic
anchovies
½ red onion
1 tsp chili flakes
200 g canned crushed tomatoes
3 tsp dried basil
salt
pepper
olive oil (for frying)
flour (for dusting)
olive oil (for coating)
Metric
Imperial

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

Nutrition per serving

Cal
321
Protein
15g
Fat
14g
Carb
29g

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.
  • 7 active dry yeast
  • 1 sugar
  • 150 ml water (warm)
  • 300 flour
  • 1 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.
  • 2 cloves garlic
  • 2 anchovies
  • ½ red onion
  • 250 spinach
  • 1 chili flakes
  • 200 canned crushed tomatoes
  • 3 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.
  • fennel salami
  • 50 prosciutto
  • 300 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!