Creamy Stromboli.

This was a huge hit at our pizza-loving house, though our kid managed to peel all the healthy stuff off of it and just eat the crust. Stromboli is similar to calzones, but a common difference is calzones typically have sauce served on the side, while stromboli has sauce on the inside. This recipe has an alfredo sauce “spiked” with spinach because I’m a vegetable junkie. I recommend making a big salad with it so you’re not tempted to eat an entire stromboli, although I wouldn’t discourage what your taste buds dictate…


1 recipe Ho’made Pizza Crust OR pre-made pizza dough

8 oz mushrooms, sliced

7 sundried tomatoes, diced

8 oz (2 c) shredded mozzarella cheese

4 oz cream cheese, softened

1 c frozen spinach, thawed and drained

1 tbsp olive oil

1 tbsp dried Italian seasonings

1 tsp salt


Prepare pizza crust according to directions (it makes my life easier if I do this the night before). Separate into 4 dough balls; set aside. In a small bowl, combine spinach, cream cheese, olive oil, Italian seasonings, and salt. In a medium skillet, saute mushrooms in 1 tbsp butter or olive oil until softened; drain any excess fluid. In another small bowl, combine cooked mushrooms, diced sundried tomatoes, and mozzarella cheese. Roll out dough balls to 1/4″ thickness (about 8×10″) and spread with about 1/4 of the cream cheese mixture, leaving a 1″ edge. Sprinkle with about 1/4 of the mushroom mixture. Fold dough over and pinch edges, tucking them under. Place on a pan greased with butter or lined with parchment paper. Repeat with remaining dough balls and fillings. Using a sharp knife, score a few vents in the top of each stromboli. Bake for 15 minutes at 375 degrees, then loosely place a piece of aluminum foil on top and bake for another 5 minutes or until crust is browned. Allow to cool for 5 minutes and cut into wedges. Serve hot!




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