This homemade Spinach and Mozzarella Stromboli is so delicious and easy to do. For Easter I am serving this along with my antipasto. I’m going to put it in my bread basket along with some breadsticks and fresh bread. The method that I used for this bread can be used to make all different types of Stromboli. You can stuff it with Italian meats, even sausage.
Spinach Stromboli
Ingredients
(Makes 1 large loaf)
3 tbsp. Olive oil.
6 Whole Garlic Cloves
⅛ tsp. Red Pepper Flakes
1 Large Pizza Dough
22 oz. Baby Spinach, chopped
¾ tsp Salt
¼ tsp. Pepper
8 oz. Mozzarella, shredded
1 Egg, beaten
2 tbsp. Sesame Seeds
Method
Preheat the oven to 375° and line a large baking pan with parchment paper.
In a frying pan, heat up the olive oil and garlic and red pepper flakes on a very low flame until the garlic is for tender. Add in the spinach gradually. It will begin to wilt.
Season with salt and pepper.
Once the spinach is cooked, drain in a colander being sure to remove most of the excess liquid. Remove the garlic.
Roll out the pizza dough like you would a pizza. It will be about a 20” diameter.
Starting about 1” in from either side of the dough and 2” from the bottom, take some of the spinach and put it in a line, going left to right. Then sprinkle in the mozzarella.
Using two hands, take the dough and flip/roll it once going upwards.
Do another line of spinach and mozzarella on the dough and flip/roll the dough upwards again. Do this until you have a loaf.
There should be about 2” of unstuffed dough remaining at the top. Bring it over the top of the bread and try to tuck it under the loaf.
Cut off any excess dough at both ends (about 1” on either side).
Using the back of a fork, push down the edges of both sides to avoid any cheese from oozing out when baking.
Place the loaf on the pan. Brush with egg wash and sprinkle each loaf with sesame seeds.
Bake for about 50 minutes. Cool, slice and serve.