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Pepperoni and Spinach Stromboli

Pepperoni and Spinach Stromboli

So I know this isn't pretty, but if I can't be honest with you guys when I screw up, what kind of imaginary internet friends are you?

This is what happens when you squeeze in making a stromboli in between a bloody mary filled brunch and the Super Bowl. Despite the gaping hole it didn't disappoint! It's so good when it's fresh out of the oven and the cheese is oozing, you have to try this recipe out.

This is Dennis' ridiculously easy and tasty stromboli recipe, I've seen him serve it (without a hole) many times and it's always a crowd pleaser. Dennis usually stuck with just cheese and pepperoni, but I decided to throw in some spinach. I convinced myself that the nutritional value of the spinach would offset the cheese and pepperoni. That makes sense, right? You can easily make this vegetarian and play around with the ingredients, so cater it to your tastes!


1 package frozen bread dough (often comes in a pack of 3 loaves)
1 stick of pepperoni, cut into small pieces
1 bag of baby spinach
1 block (approx. 6 to 8 oz.) Swiss cheese, shredded
1 tablespoon olive oil

Thaw dough according to package directions and let rise.

Once dough has risen, preheat oven to 375 degrees.

Heat olive oil over medium to medium high heat in stove top pan, add spinach and cook until spinach cooks down (approx. 6 to 8 minutes). 

Roll out dough on floured surface until flat. Fill with meat, cheese and spinach. Roll, sealing at seams and place stromboli seam side down on greased cookie sheet.

Bake for 25 to 30 minutes, until stromboli starts to turn golden.

Serve while it is still hot and enjoy!

Reader Comments (1)

I've never tried making a stromboli before. But pepperoni, spinach and carbs all baked in one neat little package? I'm so there!

March 27, 2012 | Unregistered CommenterMegan {Country Cleaver}

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