Copycat Sbarro Spinach Stromboli
Spinach, ricotta, mozzarella, and garlic all wrapped in a dough blanket and then dunked into piping hot marinara sauce. YUM!
you're making mealtime meaningful.
Spinach, tomato, and cheese are a combination only suited for people who are brave enough to try. It’s been one of my favorite pizza toppings since my days back in Lent. Eating no meat is hard for me when it comes to pizza. I’m a pepperoni boy, a sausage boy, and not a bacon boy on pizza. That’s just too wild and crazy. Spinach and tomato don’t get the same love as the classic meat pizza toppings and I’m here to advocate that change. The sesame seed exterior makes this stromboli even more delectable and I’m here to share my secrets with you.
I remember my mom in the hospital after a knee replacement and her doctor telling her she needs more iron. I knew my mom loved spinach and tomato pizza, but she didn’t like cooked spinach on its own. I decided to take on the challenge and make her some sauteed spinach with minced garlic, crushed chili flakes, and diced tomatoes. Italian-style finished with a sprinkle of grated parmesan cheese. I remember the smile on my mom’s face when I brought it to her. She freaking loved it! Now if my mom Joann, could like the exact spinach filling I’m stuffing inside this stromboli, then the spinach hater in your house can as well! Trust me, baby.
Building this stromboli is not as hard as it looks. All you need is a good pizza dough, store-bought or homemade, some grated mozzarella, and this delicious spinach filling. Technically the dough rolling and shaping is the hardest part, but if you can do this, you are well on your way to being an expert pizza maker.
Tip for any dough rolling, always keep a bowl of flour nearby. Humidity is the enemy when it comes to working out dough on any surface. I usually keep my bucket of flour next to me and dunk the whole piece of dough in the flour bucket to keep it nice and dry. When stretching the dough, use your hands to gently knead the dough from the center of the ball to the outside. The last thing you want to have in your stromboli is a thin exterior with a thick dough center. It will cook unevenly.
We are baking this in a very hot 450 °F oven. Now, unlike the pepperoni version of this stromboli, this version takes a little longer in the oven without the excess fat that comes out of the pepperoni. Be sure to use an aluminum foil tent over the stromboli to prevent the top and sesame seeds from burning.
Don’t skip the sesame seeds for that nutty crunchy flavor or don’t skip on some good store-bought marinara. I love Rao’s marinara for this one. I hope you love this as much as I do!
Copycat Sbarro Spinach Stromboli
Yield(s): Makes 5 sm Stromboli / 3 lge Stromboli
15m prep time
22m cook time
2h inactive
you're making mealtime meaningful.
For pizza dough:
- 2 cups plus 3 tablespoons all-purpose flour, extra for dusting
- 1 teaspoon sea salt
- 3/4 teaspoon active dry yeast
- 1 teaspoon olive oil
- 1 cup lukewarm water
For assembly:
- 1 lb. pizza dough
- 1/3 cup finely grated parmigiano cheese
- 4 cups whole milk mozzarella, grated
- 2 cups frozen chopped spinach, thawed
- 1/2 cup whole milk ricotta
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 egg yolk, beaten
- 1 tablespoon water
- 2 tablespoons sesame seeds
- Olive oil, for drizzling
- 1 (15.5oz) jar marinara sauce (Raos), warmed for serving
Preparation
- Mix the pizza dough in a stand mixer fitted with a dough hook starting with flour, salt, and yeast until combined. Add warm water and olive oil to the flour mixture and mix until a sticky dough forms. (7 - 10 minutes or until the dough doesn’t stick to the bottom)
- Let dough proof in a greased bowl covered with a damp tea towel or plastic wrap for 1 hour in a warm place. Stretch and fold each corner once doubled in size and let proof for another hour. If using store-bought dough, let the dough come to room temperature for at least 1 - 2 hours.
- Prep a sheet tray lined with parchment paper with olive oil and prepare your egg wash whisking together your egg yolk and water.
- Mix your ricotta, garlic, chili flake, and squeezed spinach in a bowl, then season liberally with salt and pepper to taste. Set aside
- Roll your 2nd proofed pizza dough out on a flour-dusted surface to a half-sheet tray-sized rectangle. Use more flour as needed to prevent sticking. Keep the dough moving.
- Drizzle the middle of the rolled dough with olive oil, then sprinkle with parmesan cheese. Add all your grated mozzarella cheese over the parm, then spoon over your spinach mixture. Starting with the side of the dough closest to you, roll the dough over the fillings and pull the fillings together to make a nice tight roll. Roll away from you as you tighten the roll to form a nice thick cylinder.
- Place the roll seam-side-down and brush with egg wash. Cut 45 ° slits all across the log and top with sesame seeds.
- Baked at 450 °F on the lowest rack of the oven for 18 - 21 minutes or until golden.
- Remove from the oven and brush with olive oil for glistening and softening the stromboli.
- Place on a wire rack to cool for 5 - 10 minutes, then slice and serve with warm marinara to dip.