My weekly menu rotation was getting uninspired. I almost always have a pizza night, mostly with homemade dough. My go to dough recipe is here. Recently I wanted to change pizza night up and I remembered my mom had made this Rachael Ray Spinach Artichoke Stromboli recipe when my girls were small and they actually ate it! Neither of them would say they like spinach or artichokes but they crush theses yummy pinwheels.
Stromboli is basically a big log of pizza. You could fill it with any toppings you like, but the ricotta, egg and cheese combo is key for the creamy cheesy layers. I think next time we make it we will add chicken to make it even yummier. By the way this time I used store bought pizza dough (gasp!) from the deli at Raley’s. I just wanted to make a quick dinner after work so the pre-made frozen dough at the store saves a step. I thawed it outside on a glass table in the sun and it was thawed in no time, if you don’t have time to pre-thaw.
Most grocery store delis have pre-made dough, in case you didn’t know, you just have to ask. Otherwise if I make my pizza on a weekend I make my dough from scratch. My master baker daughter just made a batch of home made dough the other day, a great culinary skill to have. So if you are looking for a tasty substitute for your weekly pizza night rut, check this recipe out!
Spinach Artichoke Stromboli
Ingredients
- 2 eggs, divided
- 1/2 cup fresh ricotta
- About 1/2 teaspoon grated nutmeg
- Zest of 1 lemon (I didn’t use)
- Salt and pepper
- 2 cloves garlic, grated
- 1 10-ounce box frozen spinach, defrosted (I used 1 bag fresh spinach and I sautéed really quick with garlic and olive oil)
- 1 14-ounce jar artichoke hearts, chopped(I used marinated ones)
- 1/2 cup Parmigiano-Reggiano (I used Pecorino Romano and Asiago)
- 1 lb pizza dough
- 1 package, about 2 cups, shredded provolone (I used 5 cheese Italian blend)
- Sesame seeds, for sprinkling
- Garlic flakes, for sprinkling
- Onion flakes, for sprinkling
Preparation
Preheat oven to 400F
Beat 1 egg in a large bowl with the ricotta, nutmeg, lemon zest, salt and pepper. Mix in garlic, spinach, artichoke hearts and Parmigiano-Reggiano.
In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside.
On a floured surface, roll out pizza dough into a rectangle about 9 X 13. Spread filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with provolone.
Roll the stromboli, starting at one of the long sides, tucking in both ends firmly, and turn over about 4 times until you are left with just the one edge. Brush the edge with egg and gently press to seal.
Turn the stromboli over so the seam is facing down on the sheet tray and lightly brush egg wash over the top of the stromboli, covering the entire surface. Sprinkle with sesame seeds, garlic flakes and onion flakes. Cut slits about 1 1/2 inches apart down the top of the stromboli, so the steam can escape while baking. Bake until golden brown, about 35- 40 minutes. Feeds 6-8 as a snack, it fed 4 of us as a dinner with a salad