Spinach Stromboli with Garlic Cream Sauce
  • 3½ cups hot water
  • 1 Tbsp. salt
  • ¼ cup sugar
  • 2 Tbsp. yeast
  • 7-9 cups flour
  • 2 tsp. dough enhancer
  • 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
  • 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
  1. Sauté spinach, garlic and onions in olive oil. Add seasonings to taste. Mix cheeses with spinach, then fill dough as directed above
  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
  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.
Recipe by Chef in Training at https://www.chef-in-training.com/spinach-stomboli/