Italian Sausage Stromboli

Ingredients

• 2 oz Baby Spinach
• 4 Parsley Sprigs
• 2 Garlic Cloves
• 8 Pepperoncini
• 2 Italian Sausage Links
• 9 oz Self Rising Flour
• 8 oz Plain Greek Yogurt
• 8 fl. oz. Pizza Sauce
• 5 oz Shredded Mozzarella
• ⅞ oz Butter
• Olive Oil
• Salt
• Coarsely chop spinach. Stem and coarsely chop
• parsley. Mince garlic. Slice pepperoncini into ¼”
• sausage from casing.
• Begin Assembling the Stromboli
• We recommend rolling dough onto your rolling pin and
• transferring, and unfolding. Leaving 2” exposed on

Instructions

1. 1

   Cook Within: Dust your work surface, rolling pin, and hands with reserved bench flour to keep dough from sticking when being rolled out. Stromboli is an Italian turnover with meat, vegetables, cheese, and sauce. Very similar to a calzone, a stromboli is distinguished by its shape. While a calzone is usually half-moon shaped (like a pizza folded in half), stromboli are rectangular and often rolled like a

2. 2

   Prepare the Ingredients: Coarsely chop spinach. Stem and coarsely chop parsley. Mince garlic. Slice pepperoncini into ¼” rounds. On a separate cutting board, remove Italian sausage from casing. Begin Assembling the Stromboli

3. 3

   Transfer rolled dough rectangles to baking sheet.: We recommend rolling dough onto your rolling pin and transferring, and unfolding. Leaving 2” exposed on ends, add 2 Tbsp. sauce to each rectangle. Divide sausage, spinach, mozzarella, and pepperoncini (to taste) between each dough rectangle. Top each with another 2 Tbsp. sauce (reserve remaining for

4. 4

   Heat a medium non-stick pan over medium heat.: Add Italian sausage to hot pan and cook until meat is browned and no pink remains, 6-7 minutes. Set aside. Measure out ¼ cup self-rising flour and set aside. This “bench flour” is used to prevent dough from sticking. Reserve for dusting work surface, hands, and rolling pin. Stir together remaining flour, Greek yogurt, 1 Tbsp. olive oil, and ½ tsp. salt in a large

5. 5

   Finish Assembling and Bake Stromboli: Cut slits on long edges of dough 1” apart and 1 ½” deep to form strips. Fold top edge over filling. Then, starting at the top, fold each strip towards center to cover filling, alternating left and right (like a braid). Tuck ends up and under before last “braid.” Bake 15 minutes. Place a small pan over medium heat. Add butter and garlic and melt butter completely, 1-2 minutes. Remove stromboli from oven, brush with garlic butter, and bake until browned, 8-10 minutes. Rest at least 5 minutes before serving. Dust a clean work surface with reserved bench flour. Turn dough out of bowl onto dusted surface and knead, folding dough over on itself and pressing down with heel of your hand, 5 minutes. Don’t worry if dough is shaggy at first; keep kneading and it will turn into a smooth elastic ball. Once dough is smooth, divide into two equal balls. Using a rolling pin or bottle, roll dough into two 6”x10” rectangles, dusting surface and dough with bench flour.

6. 6

   Plate the Dish: If desired, slice stromboli into 1” slices, or dig in with a knife and fork. Place any remaining sauce in a small dish for dipping. (We prefer it warmed, either in a small pan or 15 seconds in a microwave.) Garnish stromboli with parsley. pickled peppers that pack a little punch. Wash hands after prepping and use to taste. Ƀ Dough may be quite shaggy at first. Don’t worry! Keep kneading and it will turn into a smooth three times. It layers bottom of stromboli, tops filling, and is used for dipping. the recipe before you start–we promise it will be time