On my trip to Trader Joe’s over the weekend, I purchased refrigerated whole wheat pizza dough and was excited to make something last night other than the usual suspects – pizza or calzones.
I knew I had some veggies in the fridge to use up, plus plenty of different kinds of cheese – and then it hit me. Stromboli! Though very similar to calzones and pizza, rolling it up so there are layers of filling throughout puts a fun new twist on it.
The great thing about this recipe is that it’s totally customizable to whatever you have on hand. Most of the time you make one large stromboli and divide it into slices, but I decided to make individual stromboli so they were pre-portioned and I could eat a whole one! =)
Cheesy Kale Stromboli
Printable version here.
- 2 tsp olive oil
- Kale, torn into small pieces
- 1 cup mushrooms, Chopped
- Shallots, diced
- Salt and Pepper
- 15 oz. pizza dough
- 5 Thin Sliced RF Provolone Cheese
- 2.5 oz part-skim mozzarella cheese
- Egg Whites
First, take the dough out of the refrigerator as soon as you can. The closer it gets to room temperature, the better. While the dough is sitting out, get your veggies ready.
I used kale, shallot, and mushrooms, and once they were prepped, heated up 2 tsp olive oil in a wok. Once that’s heated, add in the shallot.
Let that cook for 2-3 minutes until fragrant and getting soft, and then add in the mushrooms.
Let that go for another 1-2 minutes, and then add in the torn kale.
Cook until kale is wilted and bright green, about 2-3 more minutes. Add salt and pepper liberally to taste, and then remove from heat and set aside.
By now your dough should be close to room temperature and if it’s not, find something to do until it is.
Measure the dough out into five 3-oz dough balls.
(This is the food scale that I have by the way, and I LOVE it. The price is right, it’s accurate, has several measuring units, and a long battery life. Check, check, check).
Preheat your oven to 375º, and then flour your countertop and roll each piece out into a rectangle as best you can.
Some turned out better than others but they all worked.
Next up, place one slice of provolone in the center of each piece of dough.
And then divide the veggie mixture in a thin layer evenly between the five pieces.
Finally, sprinkle 1/2 oz. of shredded mozzarella on each one.
Cheesy veggie goodness. You want to make sure there is 1-2 inches of topping-less dough all around so it’s easy to roll up.
Now comes the fun part – rolling up the stromboli!
Fold the bottom up over the filling like this:
And then continue to roll it over until you’ve covered all the filling, placing the roll seal side down.
Now tuck the edges underneath and press the dough together to seal.
Repeat for each of the stromboli and don’t fret if they are all slightly different sizes/shapes. It’s rustic…
Transfer them to a greased baking sheet or a pizza stone dusted with cornmeal.
Brush them with egg whites or egg wash.
And then make two gentle slits in the top of each stromboli to let the heat escape while they’re cooking so they don’t explode.
They are now ready to bake, so toss them in the preheated oven.
Even though they may look done after 12 minutes, they’re not and the middle will be doughy if you try to slice it.
Put them back in for another 12 minutes, so they get 25-30 minutes total baking time. (Notice there’s just four below).
Carefully transfer them to a cutting board or a wire rack to cool for 5-10 minutes, and then slice them up with a serrated knife.
Serve with a salad and marinara sauce for dipping, if desired. These babies had just 7 pts+ per stromboli, and are absolutely ooey gooey delicious.
- Don’t cook them higher than 375º or else the outside will burn and the inside will be raw.
- Go gentle on the toppings so they stay together even though you wanted them loaded with toppings – they will be, promise.
- Make sure you cook any veggies or meat you are adding to them before assembling.
- Use a serrated knife to slice them so they don’t rip apart.
- Experiment with different flavor combinations, but make sure that the filling is well seasoned.
I can’t wait for lunch!
Where is your absolute favorite place to get Italian food? I’m from Connecticut originally, and the place I miss more than anything is Pepe’s pizza in New Haven. The BEST clam pizza. I haven’t had it in years… sad.