This homemade Spinach and Cheese Stromboli is a comforting, savory delight that brings the warmth of an Italian kitchen to your dining table. Unlike store-bought versions, this recipe features a fresh-made dough that rises to perfection, creating a soft, airy interior. The filling combines creamy ricotta, earthy frozen spinach, and sharp parmesan, wrapped around layers of melty mozzarella cheese. It’s the perfect vegetarian main course for weeknight dinners, family gatherings, or a cozy weekend meal. The golden-brown crust, brushed with butter and sprinkled with sesame seeds, offers a satisfying crunch that contrasts beautifully with the rich, cheesy center. Simple yet impressive, this stromboli is sure to become a family favorite.
Spinach/Cheese Stromboli
Description
This homemade Spinach and Cheese Stromboli is a comforting, savory delight that brings the warmth of an Italian kitchen to your dining table. Unlike store-bought versions, this recipe features a fresh-made dough that rises to perfection, creating a soft, airy interior. The filling combines creamy ricotta, earthy frozen spinach, and sharp parmesan, wrapped around layers of melty mozzarella cheese. It's the perfect vegetarian main course for weeknight dinners, family gatherings, or a cozy weekend meal. The golden-brown crust, brushed with butter and sprinkled with sesame seeds, offers a satisfying crunch that contrasts beautifully with the rich, cheesy center. Simple yet impressive, this stromboli is sure to become a family favorite.Directions
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Preheat oven to 200 degrees F (93°C) for 15 minutes, then turn it off. Leave the door closed to create a warm environment for rising.
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Combine yeast, sugar, and warm water in a small mixing bowl.
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Let the mixture sit for 5 minutes until it becomes foamy.
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In the workbowl of a food processor, combine flour, butter pieces, and salt.
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Process for 20 seconds until the mixture resembles coarse crumbs.
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Add the ice water to the yeast mixture and stir gently.
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With the processor running, gradually add the yeast-water mixture to the flour mixture.
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Continue processing until all moisture is absorbed and the dough forms a ball that leaves the sides of the bowl.
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Process for an additional 60 seconds to knead the dough.
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Transfer the dough to a large greased mixing bowl.
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Cover the bowl with a kitchen towel and place it in the warm, turned-off oven.
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Allow the dough to rise until doubled in size, approximately 1.5 hours.
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While the dough rises, thaw the frozen spinach and squeeze out excess moisture. In a medium bowl, combine ricotta, spinach, and parmesan cheese.
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Punch down the risen dough and transfer it to a floured rolling surface.
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Roll the dough into a large rectangle, approximately 1/2 inch thick.
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Layer half of the mozzarella cheese slices evenly down the center of the dough, leaving about 3 inches of exposed dough on either side.
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Spread the ricotta-spinach mixture over the mozzarella, then top with the remaining mozzarella slices.
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Fold the exposed dough sides over the filling, pinching the seams well to seal completely.
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Transfer the stromboli to a large cookie sheet, seam side down.
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Cover loosely with a kitchen towel and return to the warmed oven for a second rise until doubled, approximately 45 minutes.
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Preheat oven to 350 degrees F (177°C).
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Brush the loaf with melted butter and sprinkle with sesame seeds.
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Bake at 350 degrees F (177°C) for 35 to 40 minutes, or until the loaf is well browned and sounds hollow when tapped.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 409.5kcal
- % Daily Value *
- Total Fat 29.6g46%
- Saturated Fat 19.5g98%
- Cholesterol 129.4mg44%
- Sodium 207.5mg9%
- Total Carbohydrate 10.1g4%
- Dietary Fiber 0.5g2%
- Sugars 9.4g
- Protein 25.6g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
