- This recipe makes 4-6
1 package of pizza dough
½ a wedge of feta
½ container of tapenade
3 cloves of garlic, sliced
1 tomato, sliced thin
½-1 cup fresh spinach
1 bunch of fresh basil
½ cup shredded mozzarella cheese
1 egg, for egg wash
Use a little bit of flour to keep your dough from sticking as you roll it out into a rectangle.
Using about a ¼ cup of tapenade or ½ a tub of Trader Joe’s tapenade, spread it over half the dough.
Now, slice the fresh garlic and scatter it over the tapenade.
Thinly slice a tomato and layer it on, as well, and then crumble on the feta cheese.
Next, layer on the fresh spinach. Go as heavy with the spinach as you want…just know that the water content is high, so too much and things will get a bit drippy.
Now for some more flavor! Give a rough chop to some fresh basil and sprinkle it on top of the spinach.
Last ingredient is the special flavor nuance. Have you ever tried smoked mozzarella? A mild milky flavor with the perfect hint of smoke. I layer some of this inside the stromboli and save the rest for the crust.
Time to roll. I kept the ingredients closer to one side of my dough rectangle. Take that edge and begin rolling it up, tucking the ingredients in as you go.
Once it’s all rolled up, place it seam side down on your cookie sheet and tuck your ends under.
Scramble up an egg and give the stromboli a nice coating. This egg wash will give the dough a perfectly browned and shiny crust.
Last step, top this bad boy with the remaining smoked mozzarella and throw it into a nice hot oven set to 425*F.
This stromboli will only take about 15 minutes to cook. My oven was a little uneven in temp, so I rotated the cookie sheet about 10 minutes into cooking (I didn’t want one side of the stromboli to be blond and doughy while the other side overcooked).