with spinach-mozzarella filling and marinara dipping sauce
Prep & Cook Time:50-60 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
What happens when Italian sausage, mozzarella, spinach, and spicy peppers are wrapped in the loving embrace of freshly baked dough you made yourself? You get to enjoy a delectable meal that has few rivals in this world, or even the next. This homemade dough recipe can be kneaded with a stand mixer or just your hands. It's shaggy for a while, but comes together with a little coaxing.
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 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.
Brown Sausage and Make Dough
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 mixing bowl.
Knead the Dough
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.
Begin Assembling the Stromboli
Transfer rolled dough rectangles to baking sheet. We recommend rolling dough onto your rolling pin and unrolling onto baking sheet or gently folding dough, 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 dipping).
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.
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.
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