Friday, July 8, 2011

Super Easy Stromboli

This is one of my go to recipes when I have had a crazy day and just need something very easy to make that I know my kids and hubby will eat.  It comes together very quickly and it is delicious!  The best part about this recipe is you can customize it to your liking. Fill it will your favorite things. Here's what we like. See pics below too.


1 can Pillsbury Pizza Crust
1 package Canadian Bacon Slices
Provolone Cheese Slices
Freshly Grated Parmesan Cheese
Pepperoni Slices
Fresh Baby Spinach
Kosher salt
Dried Oregano
Italian Seasoning
Ground Red Pepper, optional (I omit on the kids side)
Marinara Sauce or Pizza Sauce for dipping

Preheat oven to 350F. Place a piece of parchment paper on a rimmed sheet pan.

Unroll the bread dough and place on a surface sprayed with cooking spray. When unrolled, the dough should form a rectangle. Lay the dough so that the long edge is closest to you. Make sure the dough is not overstretched in some spots, or the filling will burst out in those areas.
Place slices of Canadian Bacon on the dough, leaving a 1/2″ border around the edges. Sprinkle on a little kosher salt, some Italian seasoning, oregano, and red pepper flakes. Add the parmesan and provolone cheeses. Add pepperoni on the top of the provolone, making sure to leave a 1/2″ border around the rectangle of dough. Lay spinach on top.
Starting from the edge closest to you, roll the dough like a jelly-roll (or cinnamon-roll style). As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out as you roll. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.
Lightly sprinkle the top of the dough with kosher salt, dried oregano, and grated parmesan.
Bake for 25 minutes or until the crust is a deep brown. Let rest for 5 minutes before cutting into 1″ slices. Serve with some warm marinara or pizza sauce for dipping.

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