Spinach Stromboli

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.

One of the perks about being a stay at home mom is the freedom to just pack up the kiddos (mine are very young) and go for a drive when you want to (sometimes… somedays are actually quite busy). 

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!  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

By Chef in Training May 9, 2012

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 …

Ingredients

Instructions

  1. SPINACH FILLING: Saute spinach, garlic and onions in olive oil. Add seasonings to taste. Mix cheeses with spinach, then fill dough as directed above
  2. PIZZA DOUGH: 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
  3. CREAMY GARLIC SAUCE: 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.
  4. 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.
  5. 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…