The dough takes 45 minutes to rise, but otherwise this recipe comes together pretty quickly. After sautéing the green pepper and onion, the filling ingredients were ready.
The dough can be rolled into any size you desire. I split one half of the dough into two portions because Chris prefers pizza sauce to pesto, and he added pepperoni to his stromboli.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Ingredients (serves 4)
Dough: (for 2 strombolis)
- 1 (.25 oz) package active dry yeast
- 1 1/3 cups warm water (110° to 115°)
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups whole-wheat flour
- baby spinach
- chopped green pepper, sautéed
- chopped onion, sautéed
- dried basil
- dried oregano
- mozzarella cheese
- extra virgin olive oil
- In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth.
- Mix in remaining flour. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Preheat oven to 400 degrees. After dough has finished rising, punch it down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle and freeze the second portion.
- Move dough to a baking sheet. On one half of the dough, add baby spinach and sautéed green pepper and onion. Add mozzarella cheese, then sprinkle with basil and oregano.
- Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano. Bake for 25 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.
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