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Spicy Salami and Spinach Stromboli

  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    30 minutes

Ingredients

1 (18-oz.) ball Hannaford Multigrain Pizza Dough
2 cups shredded mozzarella cheese (8 oz.)
8 oz. sliced spicy deli salami, such as soppressata
1/2 cup sweet or hot pickled cherry peppers, sliced thin
1 cup frozen spinach, thawed and squeezed dry
1 large egg, lightly beaten
1 Tbsp. water
1 tsp. sesame seeds
Spicy Salami and Spinach Stromboli

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and coat with cooking spray.
2. On a lightly floured surface, roll pizza dough into a 12x16 inch rectangle and transfer to prepared baking sheet. With short side facing you, layer 1 cup cheese, salami, peppers, spinach, and remaining 1 cup cheese in center of dough, leaving a 4 inch border around long sides and a 1-1/2 inch border at each short side.
3. Using a paring knife or scissors, make parallel horizontal 1 inch-wide cuts along both long sides of dough, starting and stopping 1-1/2 inch from top and bottom. Fold short sides of dough over filling. Starting at top right, fold strip of dough over filling, followed by top left strip. Continue to crisscross strips of dough to create a braid pattern. When there are two strips remaining on each side, fold the short end of the dough over toward the filling and finish braiding strips to secure in place.
4. Whisk egg and water in a small bowl, brush all over stromboli, and sprinkle evenly with sesame seeds. Bake until golden brown, 25 to 30 minutes. Let sit 10 minutes before slicing and serving.
Source: Hannaford fresh Magazine, September - October 2017

Nutrition

Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 440 kcal (22%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 8 g (40%)
Cholesterol 90 mg (30%)
Sodium 1430 mg (59%)
Total Carbohydrates 38 g (12%)
Dietary Fiber 3 g (12%)
Protein 27 g (45%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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