Home Cooking 3

Stromboli with Trader Joe's Pizza Dough

Morris Malken | Jan 7, 2006 11:10 PM


1 Trader Joe’s Pizza Dough, brought to room temperature
3/4 lb Fresh Spinach, cooked down briefly w/freshly grated nutmeg, water thoroughly squeezed out
1/2 lb Asiago cheese, sliced into ¼ inch cubes
2 Spicy Italian Sausages, skins removed, chopped into very small pieces, fried
½ Large onion, chopped and fried along with the sausage pieces
1 Egg, beaten

Preheat oven to 350°

Using a Silpat or equivalent silicone mat, flatten pizza dough with floured hands and spread out into an approximate rectangle to fit the mat, about 10 X 15 inches.

Spread cooled, fried sausage/onion mixture along the flattened dough leaving one 1” uncovered edge along the long side.

Top mixture evenly with spinach and with Asiago cubes.

Spread stuffing ingredients evenly so that a slice of rolled up Stromboli contains stuffing all around.

Roll up stuffed pizza dough jelly-roll fashion making sure the roll is sealed well.

Roll until the seam is facing down with the roll placed approximately in the middle of the Silpat mat.

Brush top and sides of the roll with beaten egg.

Poke some holes in the top to allow steam to escape.

Place Silpat mat with stuffed dough roll into oven directly on oven grating.

Place empty baking sheet on bottom of oven to catch any escaping liquid spills.

Bake for about 20 minutes or until dough has turned medium brown and has hardened somewhat.

Serve warm or cold, sliced on the bias, with a side dish of heated marinara sauce for dipping and a glass of good Chianti.

This keeps in the fridge quite well when sealed in plastic wrap.

Variations in stuffings are unlimited – cheese, meats, veggies.

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