Cheesy Spinach & Mushroom Strombolis

with Marinara Sauce

Allergens: Milk, Wheat

Total: 40 min • Prep: 5 min

Servings:
Ingredients

  • Spinach

    5 ounce

  • Button Mushrooms

    4 ounce

  • Mozzarella Cheese

    ½ cup

  • Garlic

    1 clove

  • Italian Seasoning

    ½ tablespoon

  • Parmesan Cheese

    3 tablespoon

  • Pizza Dough

    1 unit

  • Marinara Sauce

    5 ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 tablespoon (tbsp)

  • Butter

    ½ tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to middle position and preheat oven to 425 degrees. Let pizza dough come to room temperature (in its package) until ready to use.

  • Wash and dry produce.

  • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic.

2

  • Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.

  • Add another drizzle of oil, then stir in spinach (you may need to add spinach in batches). Cook, stirring, until spinach is slightly wilted, 1-2 minutes. Add garlic and half the Italian Seasoning (all for 4 servings). Cook, stirring, until spinach is fully wilted and garlic is fragrant, 1-2 minutes more. Season with salt and pepper.

  • Transfer to a medium bowl; let cool slightly.

3

  • While veggies cool, place ½ TBSP butter (1 TBSP for 4 servings) in a small microwave-safe bowl. Microwave 30 seconds, or until melted.

  • Remove pizza dough from package; cut in half and place on an oiled baking sheet. Using your hands, gently stretch each piece into a 6-by-8-inch rectangle. (For 4, assemble the first two strombolis before starting on the second two so they all fit on the same baking sheet.) TIP: It helps to stretch the dough on the baking sheet. If dough keeps retracting, let rest for a few minutes.

4

  • Spread mozzarella evenly across each piece of dough, leaving a ½-inch empty border around all sides. Top with veggies (draining first if needed) and Parmesan.

  • Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange strombolis on sheet, seam sides down; pinch ends to close and tuck under each stromboli.

  • Brush strombolis with melted butter and sprinkle lightly with salt and pepper. Wash out bowl.

  • Bake on middle rack until deep golden brown and crisp, 14-16 minutes.

5

  • When strombolis are almost done, place marinara in bowl used for butter; cover bowl tightly with plastic wrap. Microwave until sauce is warmed through, 30-45 seconds.

6

  • Transfer strombolis to a cutting board and slice crosswise into quarters.

  • Divide between plates. Serve with warm marinara on the side for dipping.