Stroboli with artichokes and salami
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 680, total fat 38 G., saturated fats 11 G., proteins 26 G., carbohydrates 63 G., fiber 4 G., cholesterol 40 mg, sodium 1490 mg, sugar 0 G.
Calories 680, total fat 38 G., saturated fats 11 G., proteins 26 G., carbohydrates 63 G., fiber 4 G., cholesterol 40 mg, sodium 1490 mg, sugar 0 G.
Rolled pizza is compact, convenient, and easy to eat on the go. This pizza is called stromboli, and it's not much more difficult to make than the classic version. In this recipe, rolled store-bought pizza dough is wrapped around a filling of fresh spinach, marinated artichokes, salami, provolone cheese, and Parmesan. Serve the finished stromboli as an appetizer or as a main course with a light spinach and walnut salad on the side.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of chilled pizza dough, at room temperature
- 1/4 cup extra-virgin olive oil, plus extra for working with the dough
- 6 cups loosely packed baby spinach (about 140 g)
- 1/2 cup chopped marinated artichoke hearts, drained
- 110 g thin slices of salami
- 110 g thin slices of provolone cheese
- 2 tbsp. l. grated parmesan
- 1/3 cup chopped walnuts
- 4 stalks celery (with leaves), thinly sliced
- Juice of half a lemon
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Cooking the dish according to the recipe:
- Place the inverted baking sheet on the bottom rack of the oven and preheat to 200°C. Divide the pizza dough in half. On an oiled work surface, using oiled hands, stretch 1 piece of dough into a 20x25 cm rectangle; brush with 2 teaspoons of olive oil.
- Spread 1 cup spinach, half the artichokes, salami and provolone, and 1/2 tbsp Parmesan over the dough, leaving 2.5 cm along the short sides and 5 cm along the long sides.
- Fold the short sides over, then the long sides, stretching to enclose the filling; pinch the edges of the dough. Repeat to make the second stromboli.
- Place the stromboli, seam side down, 2 to 3 inches apart, on a sheet of parchment paper; transfer to another inverted baking sheet. Make several slits in the surface of the dough and brush each stromboli with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon Parmesan.
- Transfer the stromboli (on the parchment paper) to a hot baking sheet. Bake until dark golden brown, about 25 minutes. Let cool slightly.
- Toast the walnuts in a dry skillet over medium heat for 5 minutes; let cool. In a large bowl, combine the celery, remaining 4 cups of spinach, 2 tablespoons of olive oil, lemon juice, and walnuts; season with salt and pepper to taste.
- Cut each stromboli in half and serve with salad.
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