In my house (and mind) you can’t go wrong with cheese. Let’s just say if I were Barney Stinson, and you challenged me to eat nothing but cheese for the rest of my life, I’d have no choice but to say, “Challenge accepted,” with a big cheese-eating grin on my face. I’m sure Nick wouldn’t be the happiest with the results of said challenge, but I suppose he’d just have to deal. 😉
All jokes aside, a stromboli recipe never fails to exhilarate the taste buds and this recipe did just that. We both made the same exact recipe except Nick added some chicken to make it man-cub friendly. With it’s bubbly cheesy goodness, fresh herbs and crispy crust – this recipe will be repeated, no doubt.
And of course, there is only one word to describe this recipe: Legend-DAIRY.
(Makes 1 stromboli; for non-vegetarian stromboli, add 2 cups shredded chicken)
1 pizza dough ball
1/2 cup Pesto Sauce
2 cups Spinach
1/2 cup Hothouse Tomatoes, sliced
2 cups Shredded Mozzarella
1/2 cups Grated Parmesan Cheese, divided
1 tsp. Garlic Salt
1 tsp. Truffle Oil
1 egg, lightly beaten
Marinara sauce for dipping
1. Preheat oven to 350 degrees. Meanwhile, on greased counter roll out dough to a rectangle, about the size of a cookie sheet.
2. Spread Pesto all over leaving a 1 inch space from edge
3. Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your tomatoes and peppers. This is also where you would add the chicken if making non-vegetarian.
4. Now roll, jelly roll style, starting at the long end so the end result is a big tube.
5. Place on a greased cookie sheet, make sure seam is on the bottom. Tuck ends under.
6. Brush with egg. Sprinkle with Parmesan and Garlic Salt.
7. Cut slits along the top to vent
8. Bake until golden brown, 20-30 minutes.