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