Pepperoni & Spinach Stromboli

This stromboli was a happy accident. I honestly don’t even remember what I was supposed to make with this pizza dough, but whatever it was would have taken too long. And I was hungry, so I just started throwing some stuff together. This was the delicious result.

I wouldn’t call this your typical stromboli – they’re usually loaded with cheese and pretty greasy. I used some cheese, but really loaded on the veggies which gave this a lighter, less greasy feel. I didn’t bother to pre-cook the onions or peppers, but they were perfectly done by the time I pulled this out of the oven. Paired with a big green salad, it was the perfect last-minute meal!

PepperoniSpinachStromboli

Pepperoni & Spinach Stromboli
(a Kate’s Recipe Box original)
Serves 4

1 lb. whole wheat pizza dough
1/4 lb. sliced pepperoni
1/4 lb. sliced provolone
1 red pepper, thinly sliced
1/4 c. red onion, diced
3 c. baby spinach
1/2 c. pasta sauce
1/2 t. Italian seasoning

Preheat the oven to 400F degrees.

Roll out the pizza dough into a 12×16″ rectangle. Layer on pepperoni, provolone, sliced red pepper, diced onion and spinach. Carefully roll up jelly roll style. Pinch the dough together to seal at the ends.

Place stromboli on a lined baking sheet and bake for 20-25 minutes, until lightly browned. Let cool for 3-4 minutes before slicing and serving.

While the stromboli cooks, mix together the pasta sauce and Italian seasoning. Heat on the stove top until warmed through. Use as a dipping sauce for the stromboli

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