Greens Cheese Stromboli Recipe

I absolutely love this recipe because it’s the perfect blend of indulgent and healthy, marrying creamy cheeses with vibrant greens in a way that’s both comforting and guilt-free. Plus, making this Stromboli is super fun and therapeutic, from the satisfaction of rolling the dough to the heavenly aroma of garlic and olive oil filling the kitchen.

I am quite fond of making this Greens Cheese Stromboli for my family. It is an incredibly tasty dish that I enjoy not only assembling but also eating (with my family).

It feels like we’re all getting a hug as we indulge. After all, it is a stuffed bread, and who doesn’t love stuffed bread?

Even better, it is a delicious combination of fresh, seasoned greens and a cheesy blend of ricotta, mozzarella, and Parmesan.

Ingredients

Spinach: A nutrient-rich food that contains both iron and vitamin C.

Fiber content is high, antioxidants and vitamins A and K abound in kale.

Ricotta: Delicate, creamy texture; provides protein and calcium.

Cheese, Mozzarella: Protein- and calcium-rich with a melty texture.

Pizza Dough, refrigerated: A base that is primarily convenient and carbohydrate-rich.

Olive oil: Beneficial and healthy fats, improving taste.

Garlic: Offers potential immune-boosting benefits with its aromatics.

Adds a nutty, savory taste with protein and calcium—Parmesan cheese.

Crushed Red Pepper: Offers heat and metabolism-supporting properties.

Ingredient Quantities

• 1 refrigerated pizza dough
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup fresh spinach leaves
• 1 cup kale, chopped
• 1/2 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1 egg, beaten (for egg wash)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Your oven should be at 400°F (200°C) when you begin. A baking sheet lined with parchment paper is your next step in this process.

2. The refrigerated pizza dough is rolled out on a lightly floured surface, stretched into the shape of a large rectangle.

3. In a medium frying pan, heat the olive oil. When the oil is hot, add the minced garlic. Sauté the garlic for about 1 minute until it is fragrant, and then add to your dish.

4. In the skillet, add spinach and kale, cooking until the greens are wilted; this should take about 3-5 minutes. Then, season with salt, pepper, and red pepper flakes to taste.

5. Evenly distribute the ricotta cheese over the rolled-out dough, allowing a 1-inch border along the edges.

6. Evenly spread the ricotta layer with the sautéed greens, and evenly distribute the mozzarella and Parmesan cheeses over the top.

7. Beginning with one of the longer sides, roll the dough into a log, being careful to seal the edges and ends tight.

8. Position the Stromboli with the seam side down on the prepared baking sheet. Use the beaten egg to brush the top, and if desired, sprinkle with sesame seeds.

9. With a sharp knife, make shallow slashes on the top of the Stromboli for steam to escape.

10. Allow it to cool slightly before slicing and serving. Bake in the preheated oven for 20-25 minutes or until golden brown.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Flour (for dusting)
6. Medium frying pan
7. Stove
8. Mixing spoon or spatula
9. Knife (for mincing and slashing)
10. Cutting board
11. Measuring spoons
12. Measuring cups
13. Pastry brush (for egg wash)

FAQ

• Can I use whole wheat or gluten-free pizza dough?Certainly, you can employ whole wheat or gluten-free pizza dough to meet any dietary demands.
• What can I use if I don’t have ricotta cheese?Cottage cheese or mascarpone can work as alternatives if ricotta is unavailable.
• How do I prevent the Stromboli from becoming soggy?Before adding the greens to the mixture, make certain they are thoroughly dried, and do not fill the dough too much with fillings.
• Can I add other vegetables?Definitely! You can add any combination of ingredients you like, such as mushrooms, bell peppers, or sautéed onions.
• Is there a substitute for egg wash?Milk or cream can be used instead to create a golden finish on the crust.
• How do I store leftovers?Store any leftover Stromboli in the refrigerator for up to three days wrapped in aluminum foil. Place in the oven when ready to eat while still maintaining the crisp texture.
• Can I make this ahead of time?Sure, the Stromboli can be assembled, wrapped well, and frozen pre-bake. To bake from frozen, allow for a few extra minutes in the oven.

Substitutions and Variations

Homemade pizza dough or frozen puff pastry can be used in place of refrigerated pizza dough.
1 cup fresh spinach leaves can be replaced with arugula or Swiss chard.
1 cup chopped kale can be substituted with collard greens or mustard greens.
1/2 cup ricotta cheese may be replaced with cottage cheese or crème fraîche.
1 cup shredded mozzarella cheese can be substituted with provolone or Monterey Jack cheese.

Pro Tips

1. Pre-cook the Greens After wilting the spinach and kale in the frying pan, allow them to slightly cool and drain any excess liquid on a paper towel. This prevents the dough from becoming soggy from the moisture of the greens during baking.

2. Perfect Roll When rolling the dough, ensure it is not overfilled with ingredients to allow for an even roll. This prevents tearing and ensures that the ingredients don’t spill out during baking.

3. Chill the Dough If the dough becomes too soft while rolling, place it in the refrigerator for about 10 minutes before rolling it into a log. This makes handling easier and results in a neater Stromboli.

4. Cheese Placement To prevent the cheese from leaking out during baking, place the mozzarella and Parmesan cheeses in from the edges slightly more than the other ingredients.

5. Crispier Crust For a crispier bottom crust, preheat the baking sheet in the oven before placing the prepared Stromboli on it. This starts cooking the bottom immediately and enhances the texture.