Spinach Stromboli

Anyone who knows my mom can attest to at least three things:

1. She is beautiful

2. She loves God.

3. She is an INCREDIBLE cook.

Since my kids are super young, and I am a stay at home mom, I am not tied down to any schedules or activities unless they are mine. So if I have some free time, it is fun to pack up the kids and drive.

About a week or so ago, my mom called me and told me, “You have got to try this dinner I made.  It is to DIE for delicious!”  Well, when my mom says you something she made is “to die for!” you don’t hesitate, you just go, eat, and enjoy!  So I packed up my kids and we made the drive to my mom’s for dinner. My mom is an amazing cook as I have stated before.  I trust her opinion on food no matter what!  Well, this dinner was just that… absolutely amazing!

Spinach Stromboli with Garlic Cream Sauce
 
Ingredients
PIZZA DOUGH
  • 3½ cups hot water
  • 1 Tbsp. salt
  • ¼ cup sugar
  • 2 Tbsp. yeast
  • 7-9 cups flour
  • 2 tsp. dough enhancer
SPINACH FILLING
  • 3 bags fresh spinach
  • 4 green onions, finely chopped
  • 3 cups shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • ½ cup fresh grated Parmesan cheese
  • 4 Tbsp. olive oil
  • parsley
  • 2 cloves garlic, minced
CREAMY GARLIC SAUCE
  • 4 Tbsp. butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • TT salt and pepper
  • ¼ cup flour
  • 1¼ cups milk
Instructions
SPINACH FILLING
  1. Sauté spinach, garlic and onions in olive oil. Add seasonings to taste. Mix cheeses with spinach, then fill dough as directed above
PIZZA DOUGH
  1. Preheat your baking Stone to 500. Combine all ingredients in mixing bowl and knead for eight minutes. (A Kitchen Aid or Bosch work best.) Divide dough into five or six sections depending on how big you like your Stromboli. Roll into circles and place spinach mixture onto the center of the dough. Roll up and place the seam on the bottom. Make four slits on the top using scissors to snip. Bake eight to ten minutes. Brush with garlic butter when you take them out
CREAMY GARLIC SAUCE
  1. Melt 1 Tbsp. of the butter in a pan, add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute. Season with salt and pepper to taste. Add the wine, turn up the heat and reduce the volume by about half. Remove from heat.
  2. In another pan melt the remaining butter. Add the flour, stir and cook for about five minutes. Now add the milk. To do this well, take it slowly. Add just a little milk, stir well, then a little more. As you add the remaining milk, keep stirring. The sauce should become nice and thick. Finally, mix in the onion and garlic you prepared earlier.
  3. Serve warm.

Enjoy!

***I doubled the filling recipe because I wanted them stuffed fuller.  Tune in tomorrow for a recipe involving what you can do with any unused dough…


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Comments

  1. Bert in Rice, WA

    TT = to taste. It took me a minute to realize that was probably not a typo.

    Dough enhancer? That is new to me. Is this something I’d easily find in the baking aisle?

    [filling] “Add seasonings to taste.” Hmmm, I use this sentence when I don’t want to type a long list of spices. What seasonings? The parsley?

    Roll into circles? I’m trying to follow along in my mind and I’m thinking a rectangle would be better.

    Add the milk? What milk?

    Any idea how many servings this makes? It sounds delicious enough that there would never be any leftovers. [Ooh, and it would be a great vehicle for leftover ham!]

    I just got done compiling 300 recipes for a guild cookbook and so I’m still wearing my editor’s hat. It’s a very nit picky hat. :o)

    • Chef in Training

      yes TT= to taste

      I typically buy dough enhancer at a place like Kitchen Kneads.

      Filling seasonings… parsley, salt and pepper.

      Yes, roll into circles if you want the spinach filling to show on the ends. If you want it more like a calzone you can roll it into a rectangle and seal up the sides.

      Milk is now added to the list of sauce ingredients.

      I doubled the filling to stuff the Stromboli fuller. It makes about 6 Stromboli.

      And I appreciate you being nit picky! I wrote this up very late and can’t believe I forgot adding milk to the list of ingredients for the sauce. Thanks for catching that!

    • Chef in Training

      It creates an enhanced environment for the growth of yeast helping to make your breads more uniform and also lighter. It also strengthens the gluten structure in the dough to create a better crumb to your loaves. It can also help your bread stay fresher longer. I always get it at Kitchen Kneads.

  2. stacey

    Do you think I could make this with store bought pizza dough? About how much dough does your recipe make?

  3. Rachel

    Yum, this looks amazing! I’m planning to make this for dinner tonight, and I just wanted to double check–the dough doesn’t need to rise at all? Just knead and then fill and bake right away? Want to make sure I don’t mess it up ;-) Thanks!

  4. Cynthia

    This looks amazing but where does it instruct on how to fill the dough?? All I see is “fill dough as directed above” but there is no directions above! :(
    Love this site BTW, it’s my go to for dinner ideas!

  5. Emily

    Absolutely delicious! ! We didnt have the dough enhancer on hand so we left it out..it turned out great. Love this recipe!

  6. Traci

    Can you substitute anything for the dough enhancer? I live in PA and I don’t have a Kitchen Kneads store here.