Spinach & Sausage Stromboli

Processed with VSCOcam with m3 preset

From Recipe Contributor: Susanna | {Re}visionary Life

The poof of spices as Mom confidently and daringly threw together dinner. The familiar breakfast of cream of wheat. The summerly tradition of black raspberry pie. Tradition, routine, familiar, much of it centers around the simple, ordinary foods we serve. Spinach and sausage stromboli was the kind of dish I would ask for on special occasions growing up, not because it’s all that fancy, but because it was equated with home, with my familiar.

Processed with VSCOcam with m3 preset StromboliC

Savory sage sausage, sharp Monterey Jack cheese, and fresh green spinach are the only fillings in this simple bread dough. And if I’m not in the mood to make the dough from scratch, I simply pick up a bag of fresh pizza dough from the bakery. I have never found a combination of Stromboli flavors that I like more than these three ordinary ingredients. Nothing is quite as tasty as simple.

Processed with VSCOcam with m3 preset Processed with VSCOcam with m3 preset StromboliC2 Processed with VSCOcam with m3 preset

Spinach and Sausage Stromboli
{serves 4}


1 C warm water, 100 – 110 degrees
1 package dry yeast, 2 1/4 tsp
3 C flour, half whole wheat, half all-purpose 
1 Tbsp sugar or honey
1/4 tsp salt
Cooking spray
16 oz. sage seasoned sausage, cooked, drained, and crumbled 
5 oz. fresh spinach
8 oz. Monterrey Jack cheese, shredded


Mix & Rise.Combine warm water and yeast in a large bowl, let stand 10 minutes until frothy. Lightly spoon flour into dry measuring cups, level with a knife, Add 3 cups flour, sugar, and salt to yeast mixture; stir to form a dough. Turn dough out onto a floured surface. Knead until smooth and elastic, about 5 minutes {dough will feel sticky}. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size. {Gently press two fingers into dough. If indentation remains, dough has risen enough.} Punch dough down; cover and let rest 5 minutes.

Fill & Cook.Work dough into a 15 x 10-inch rectangle using your palms and fingertips. Spread on your sausage, cheese, and spinach. Fold the short sides of the rectangle inward on top of the filling. Beginning with a long side, roll up jelly-roll fashion. Press seam to seal, Place roll, seam side down, on pan lined with parchment paper. Cut 4 slits across top of dough using a sharp knife, cover; let rise 30 minutes. Lightly coat dough with cooking spray or brush with milk. Bake at 350 degrees for 40 minutes. Let stand 10 minutes before slicing. Cut crosswise slices and serve warm.

{dough from: Cooking Light, 2005}

//all photography is my own. please do not use without permission\\

Processed with VSCOcam with m3 preset Processed with VSCOcam with m3 preset Processed with VSCOcam with m3 preset Processed with VSCOcam with m3 preset Processed with VSCOcam with m3 preset Processed with VSCOcam with m2 preset

Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>