Tony's Trending Recipe: Sesame Seed Spinach Stromboli
Author: Pizza Today
Recipe type: sandwich
- 9-ounce dough ball
- Flour and Semolina for dusting
- 2 ounces mozzarella
- 1.5 ounces ricotta
- 4 ounces spinach, sautéed
- Pinch grated Romano
- Sesame seeds .30 ounces
- 1 egg (egg wash)
- 2 ounces marinara sauce
- Other ingredients needed include olive oil, salt, fine black pepper
- Equipment needed include a pastry brush, rolling pin, dough docker or fork, 10- to 12-inch pizza screen
- Sauté the spinach in olive oil over medium heat. Season the spinach with salt and pepper. Make sure the spinach is not over cooked and still nice and green. Drain and place into a bowl.
- Carefully pat dry using a paper towel and set aside. Let your spinach slightly cool.
- Dust your dough in a blend of 50/50 flour and Semolina.
- Using a rolling pin, roll your dough into a 10-inch circle. Dock the dough.
- Evenly place your mozzarella, leaving a one-inch border.
- Add the spinach, ricotta and Romano.
- There are several ways to roll a Stromboli. One way is similar to rolling a cinnamon roll from one end to the other. Another way is to fold each side, then fold one side completely over and pinching/closing together the seam. It’s really personal preference.
- Sometimes I prefer to see what’s inside the stromboli when it’s in a showcase. The folded style shows the ingredients on both ends. Using a pizza wheel, you can always trim the stromboli for a better appearance as well.
- Once rolled (and/or folded), carefully stretch it out to approximately 10 inches.
- Egg wash your dough using a pastry brush.
- Sprinkle sesame seeds over the top.
- Place the stromboli onto a pizza screen and sit directly on the deck of your oven.
- I recommend you have the oven set at 525 F or lower. If the oven is too hot the stromboli may not be cooked in the middle.
- When the stromboli is finished cooking and golden brown, take it out of the oven and cut it into desired pieces.
- Serve with a side of warm marinara.