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
  • 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.


***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…

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, dinner, italian

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  1. Chelsey

    Okay am I losing it, or is there no recipe?! (Am I just blind!?)

    1. Chef in Training

      There is, I just put it back on. Sorry about that.

  2. 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)

    1. 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!

  3. Joan@Chocolateandmore

    Nikki, this does sound incredible! I have to ask, what is dough enhancer, I've never heard of it? Is it something that speeds up rising? If so, I'm going to have to find some!

    1. 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.

  4. Elyse Ellis

    This looks so good. I wish I was eating this right now! I wish I was more motivated to cook so I could be eating this. haha!

  5. Jacqueline

    These look wonderful and the sauce sounds amazing. I think I could drink the sauce. Your photos are beautiful too!

  6. Mi Vida en un Dulce

    Ohhh...what a wonderful recipe, I love spinach but it's hard to give it to my family, but I think this way mat be more easy.

  7. stacey

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

  8. Winnie

    These look sooooooooooo good
    I can almost smell them via the screen
    I wish I could grab a few and eat

  9. -h (@ taste-buds)

    I used to love these things. Completely forgot about them until now. Thanks for the reminder on these awesome meals.

  10. Maria

    Wow your stromboli looks wonderful!!!! Love the filling!

  11. Amber

    Sounds delicious! I'll pin to try later, thank you! :)

  12. kristen

    thanks! I made this last night & it was fast & easy & delicious!! (found it on pinterest)

  13. 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!

  14. Sara

    I desperately want to make this.. but these instructions are incredibly confusing!

  15. 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!

  16. Emily

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

  17. Traci

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

  18. Chasity

    I don't have a baking stone and I am wondering if this can be done without one?