Creamy Spinach & Artichoke Strombolis

with Mozzarella & Marinara Sauce

Allergens: Milk, Wheat

Total: 1 hr 15 min • Prep: 5 min

Servings:
Ingredients

  • Spinach

    5 ounce

  • Crème Fraîche

    4 tablespoon

  • Marinated Artichoke Hearts

    1 unit

  • Mozzarella Cheese

    ½ cup

  • Italian Seasoning

    1 tablespoon

  • Pizza Dough

    2 units

  • Garlic Powder

    1 teaspoon

  • Marinara Sauce

    5 ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
  • Lightly coat a baking sheet (two baking sheets for 4) with a drizzle of olive oil. Remove pizza dough from packaging and roll dough balls on baking sheet to coat all over. (For 4, divide dough between two sheets.)
  • Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
Ingredient Quantities

  • Pizza Dough

    2 units

  • Olive Oil

    2 teaspoon (tsp)

2
  • While dough rests, heat a drizzle of olive oil in a large pan over medium-high heat. Add spinach (you may need to add in batches) and artichokes; cook, stirring, until spinach has slightly wilted, 1-2 minutes.
  • Add garlic powder and Italian Seasoning. Cook, stirring, until spinach has fully wilted and garlic is fragrant, 1-2 minutes more.
  • Season with salt and pepper. Transfer to a medium bowl; let cool slightly.
Ingredient Quantities

  • Spinach

    5 ounce

  • Italian Seasoning

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

3
  • Once dough has rested 20 minutes, gently press and stretch each dough ball into a 6-by-8-inch rectangle. (The dough is stretchy and the shapes won’t be perfect—that’s OK!)
  • Cover with a clean kitchen towel and let rest 12 minutes more (this will make the next step easier!).
4
  • Once dough has rested 12 minutes, evenly spread each dough rectangle with crème fraîche and sprinkle with mozzarella, leaving a ½-inch border around edges. Top with veggies (draining first).
  • Gently fold up a 1- to 2-inch portion of one dough rectangle, starting with a long side. Repeat 2-3 times until dough forms a log. Arrange stromboli, seam sides down, on baking sheet; pinch ends to close and tuck underneath. Repeat with remaining dough rectangle.
  • Bake strombolis on middle rack until deep golden brown and crisp, 18-22 minutes (for 4 servings, bake on middle and top racks, swapping rack positions halfway through).
Ingredient Quantities

  • Crème Fraîche

    4 tablespoon

5
  • When strombolis are almost done, place marinara in a small microwave-safe bowl; cover tightly with plastic wrap. Microwave until sauce is warmed through, 30-45 seconds.
6
  • Let strombolis rest at least 2 minutes, then transfer to a cutting board and slice crosswise into quarters.
  • Divide between plates. Serve with marinara on the side for dipping.