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Tags: Artichokes, Celery, Cheese, Dinner, Dough, Genoa Salami, Italian Cooking, Kosher Salt, Lemon Juice, Lemons, Lunch, Olive Oil, Parmesan Cheese, Pepper, Pizza Dough, Provolone Cheese, Salami, Salami Artichoke Stromboli, Salt, Spinach, Stromboli, Victoria Hart Glavin, Walnuts, www.tinynewyorkkitchen.com
Delicious Stromboli really isn’t that difficult to make. Use store bought pizza dough or make your own. Serve it for lunch or dinner with a spinach side salad.
- 1 Pound Refrigerated Pizza Dough (Bring To Room Temperature)
- 1/4 Cup Olive Oil (Plus More For Stretching)
- 6 Cups Baby Spinach
- 1/2 Cup Marinated Artichoke Hearts (Drained)
- 4 Ounces Thinly Sliced Genoa Salami
- 4 Ounces Thinly Sliced Provolone Cheese
- 2 Tablespoons Shredded Parmesan Cheese
- 1/3 Cup Chopped Walnuts (Toasted)
- 4 Stalks Celery With Leaves (Thinly Sliced)
- Juice Of 1/2 Lemon
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- Preheat oven to 400 degrees.
- Turn over a baking sheet and put it on the lowest oven rack.
- Divide pizza dough in half. Press and stretch 1 piece into an 8 by 10 inch rectangle on an oiled surface using oiled hands. Brush with 2 teaspoons olive oil.
- Layer 1 cup spinach, half each of artichokes, salami and provolone and 1/2 teaspoon parmesan on the dough, leaving 1 inch border on the short sides and 2 inch border on long sides. Fold in short sides, then fold long sides, stretching to cover filling. Pinch at the seam. Repeat to make a second Stromboli.
- Arrange Stromboli seam side down, 2 to 3 inches apart, on a piece of parchment. Slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil. Sprinkle with remaining 1 tablespoon Parmesan. Slide Stromboli (on parchment) onto hot baking sheet. Bake 25 minutes until crust is golden.
- Remove from oven and cool slightly. Cut each Stromboli in half and serve with salad.
- For the salad toast walnuts for 5 minutes in a dry skillet over a medium heat. Remove from heat and let cool. In large-size bowl toss celery and remaining 4 cups spinach. Add 2 tablespoons olive oil, lemon juice and toasted walnuts. Season with kosher salt and pepper.
- Serves 4
- Note: If you have nut allergies then leave out the walnuts.
- Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
