Salami and Spinach Stromboli
I’m not quite done with my holiday baking yet (don’t worry there are more brownies coming your way – thank goodness right?) but I have to admit by the end of my marathon baking days I have been craving something salty and dare I say with a little veg it in. Who am I? The catch is I’m not all that hip on the idea of staying in the kitchen to whip up something that will take forever. In comes Stromboli. Think stuffed bread that filled with salty salami, cheeses and a little veg. Who wouldn’t want a slice or two of that?
Normally I would make my own pizza dough, but back to that whole baking all day thing, uffa. So I take a little short cut. Everyone needs a little help every now and then (and if they say they don’t well liar liar pants on fire is all I can say). Refrigerated pizza dough to the rescue. I used Pillsbury‘s artisan pizza crust. You pop the can, unroll and stuff. Yep, it’s pretty much that simple. I used Creminelli Casalingo Salami sliced super thin (get a mandoline if you don’t have one you’ll thank me) fresh baby spinach, sliced mushrooms and a handful of grated mozzarella. Roll it up like a jelly roll (sorry that whole baking thing again) and pop it into the oven after a little rub down with olive oil.
Go about your business (for me means cleaning up all the baking mess) for about 30 minutes and then once it’s golden brown grab your serrated knife and slice it up. Thin slices for the kids and big hefty ones for the adults. If you’re feeling saucy add a side of homemade marinara sauce for dipping. It’s a good thing.
Disclaimer: This post is sponsored by Pillsbury. Opinions are my own. Always have been. Always will be.
- 13.8 ounces Pillsbury artisan pizza crust
- 1/4 pound thinly sliced salami
- 4 cups fresh baby spinach
- 3 ounces fresh mushrooms - thinly sliced
- 1/2 cup grated mozzarella cheese
- Preheat oven to 425° F. Line a rimmed baking sheet with a silpat mat (or parchment paper).
- Unroll pizza dough onto silpat and form into a rectangle. Top with salami, spinach, mushrooms and cheese.
- Starting on the short end, roll up the dough. Place seam-side down. Lightly brush top with olive oil.
- Bake approximately 25 to 30 minutes or until golden brown. Allow to cool slightly before slicing.