with spinach, cremini mushrooms, and garlic-butter crust
Prep & Cook Time:50-60 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Stromboli. It's fun to say and way more fun to eat. Essentially a pizza turnover, our latest version is bursting with flavor from the zesty pizza sauce and fresh veggies like cremini mushrooms, baby spinach, and red onion. Oozing with mozzarella cheese inside a tender, garlic-flecked crust, every bite is pizza pastry perfection.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Filling
Cut mushrooms into ⅓" slices. Halve and peel onion. Slice halves into thin strips. Mince garlic. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, mushrooms, onions (to taste), half the garlic, Italian seasoning (reserve a bit for garnish), and ¼ tsp. salt to hot pan. Cook, stirring occasionally, until browned, 6-10 minutes. Add spinach and cook 1 minute until slightly wilted. Transfer to a plate and cool 5-8 minutes. Reserve pan; no need to wipe clean.
Make the Dough and Garlic Butter
Measure out ¼ cup self-rising flour and set aside. This "bench flour" is used to prevent dough from sticking. Place remaining flour, Greek yogurt, and 1 Tbsp. olive oil in a medium mixing bowl and stir until combined. Dough will appear dry and crumbly. Mix remaining garlic with butter in a small bowl and place somewhere warm to melt.
Roll The Dough
Dust a clean work surface with reserved bench flour. Turn dough onto dusted surface and knead 5 minutes, folding dough over on itself and pressing down with heel of your hand. Using a rolling pin or bottle, roll dough into a rectangle approximately 10" by 14”. Dough does not have to be shaped perfectly. Keep dusting surface, rolling pin, and dough with bench flour to prevent sticking.
Form the Stromboli
Transfer rolled dough to prepared baking sheet. Prevent tearing by rolling dough onto rolling pin and unrolling onto baking sheet or gently folding dough, transferring, and unfolding. Add vegetable mixture to dough, leaving 2" border all the way around. Top with cheese and ¼ the pizza sauce.
Bake the Stromboli
Fold long edge of dough over filling and gently roll to enclose filling. Place seam side down on baking sheet and seal by folding ends underneath. Bend dough in a crescent shape and slash top at 2" intervals to vent. Coat with cooking spray and bake 25 minutes. Remove from oven, brush with garlic butter, sprinkle with remaining Italian seasoning, and bake until golden brown, 5-8 minutes. Rest 5 minutes before slicing into quarters.
Plate the Dish
Heat remaining sauce in pan used to cook vegetables over medium heat, if desired. Place stromboli on a plate alongside sauce for dipping.
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