Real Simple

Antipasto Stromboli

ACTIVE TIME 20 MINUTES TOTAL TIME 1 HOUR, 10 MINUTES SERVES 4

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✓ Freezable ✓ Make Ahead ✓ Family Friendly

1 10-oz. pkg. frozen chopped spinach, thawed and drained 1/2 cup jarred roasted red bell pepper strips, drained and patted dry

1/4 cup oil-packed sun-dried

tomatoes, drained and chopped 1/4 cup pitted kalamata olives,

drained and chopped

1/4 cup pickled pepperonci­ni

(2 or 3 peppers), drained, stemmed, and chopped 5 slices prosciutto, chopped 1 lb. store-bought pizza dough, at room temperatur­e All-purpose flour, for dusting 6 oz. shredded low-moisture mozzarella cheese (about 11/2 cups) 1 large egg, beaten

Jarred marinara sauce, warmed, for serving

PREHEAT oven to 425°F. Place a large baking sheet on center rack and let heat for 20 minutes.

MEANWHILE, place spinach in a medium bowl and pull apart with 2 forks. Stir in bell pepper strips, tomatoes, olives, pepperonci­ni, and prosciutto.

ROLL dough into a 16-by-9-inch rectangle on a lightly floured sheet of parchment paper. Spread spinach mixture over dough into a 14-by-5-inch rectangle. Top with cheese. Fold each short side of dough over filling, about 2 inches in toward middle. Brush folded dough with egg. Fold 1 long side of dough over filling; brush with egg. Fold other long side over filling to overlap in middle. Turn stromboli to face seam side down. Lightly brush with egg. Cut 4 slits on top.

TRANSFER parchment paper with stromboli to preheated baking sheet. Bake at 425°F until golden, about 25 minutes. Let cool for 10 minutes. Slice and serve with warm marinara sauce.

PER SERVING: 549 Calories, 18g Fat (6g Saturated), 87mg Cholestero­l, 11g Fiber, 32g Protein, 65g Carbs, 1,610mg Sodium, 2g Sugar

 ??  ?? Shape the dough on parchment paper, then place the paper on the hot baking sheet. We use Reynolds Kitchens brand.
Shape the dough on parchment paper, then place the paper on the hot baking sheet. We use Reynolds Kitchens brand.

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