How To make Spinach/Cheese Stromboli
1 pk Yeast
2 lb Ricotta
2 ts Sugar
1 pk Spinach, frozen chopped
-(cooked) 1/3 c -Warm water
4 c Flour
1 c Parmesan
3 tb Butter; in pieces
1/2 lb Mozzarella, sliced
1 ts Salt
2 tb Butter; melted
1 c -Ice water (without cubes)
Sesame seeds Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1-1/2 hours. In a medium mixing bowl, combine ricotta, spinach and parmesan cheese. Punch down the risen dough and transfer to a floured rolling surface. With quick, hard strokes, roll dough into a large rectangle, approx- imately 1/2 inch thick. Layer one-half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side. Top with ricotta-spinach mixture and the remaining mozza- rella. Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal. Transfer to a large cookie sheet, seam side up. Cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, ap- proximately 45 minutes. Brush loaf with melted butter and sprinkle with sesame seeds.
Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped. --- Diane Simms
How To make Spinach/Cheese Stromboli's Videos
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Spinach and Cheese Calzone - Everyday Food with Sarah Carey
An easy way to use up frozen pizza dough is by making this vegetarian Spinach and Cheese Calzone. The rich and creamy ricotta and fresh mozzarella make it extra cheesy and delicious!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Spinach and Cheese Calzone - Everyday Food with Sarah Carey
DIY Spinach and Cheese Stromboli ????
Super easy to make! Just make sure to be gentle when rolling the pizza dough.
Salami & Spinach Stromboli
Salami & Spinach Stromboli
Serves 4
1 13.8 oz tube pizza dough
½ cup marinara sauce, plus more for serving
2 garlic cloves, minced
1/8 tsp red pepper flakes
¼ tsp coarse salt
1/8 tsp pepper
½ cup frozen chopped spinach, thawed and drained
4 oz salami, sliced into strips
1 ½ cups shredded mozzarella cheese
Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Lay the dough on a lightly floured work surface, and use your fingers to make the dough an even thickness. Cut the dough in half lengthwise and crosswise, making 4 even rectangles. Let the dough rest for 5 minutes, then press out again to make a bigger rectangle. Evenly top each piece of dough with sauce, red pepper flakes, salt, pepper, spinach, salami, and cheese. Roll up lengthwise and place on prepared baking sheet with seam down. Make 2-3 small cuts in the top of each stromboli. Bake at 350°F for 25-30 minutes, until golden brown. Serve whole or slice into rounds. Serve with extra marinara sauce.