Beef and Mushroom Stromboli with Spinach and Marinara

This beef and mushroom stromboli is a savory rolled pizza filled with seasoned ground beef, sautéed mushrooms, wilted spinach and a blend of mozzarella and Parmesan cheeses. Baked until golden and crisp, it’s perfect for dipping in warm marinara sauce.

With a simple homemade-style pizza dough and a rich, creamy filling, this stromboli is a satisfying meal that comes together quickly. Serve it as a main dish for dinner or slice it up for a crowd-pleasing appetizer.

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Ingredients

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Let pizza dough come to room temperature in its package. Wash and dry produce. Trim and thinly slice mushrooms. Peel and mince or grate garlic.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Add another drizzle of oil, then stir in spinach (add in batches if needed). Cook, stirring, until spinach is slightly wilted, 1-2 minutes. Add garlic and half the Italian seasoning (all for 4 servings). Cook, stirring, until spinach is fully wilted and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. Transfer to a medium bowl; let cool slightly.
3. While veggies cool, place ½ tablespoon butter in a small microwave-safe bowl. Microwave 30 seconds or until melted. Remove pizza dough from package; cut in half and place on an oiled baking sheet. Using your hands, gently stretch each piece into a 6-by-8-inch rectangle. (For 4 servings, assemble first two strombolis before starting second two so they all fit on same sheet.) If dough keeps retracting, let rest for a few minutes.
4. Spread mozzarella evenly across each piece of dough, leaving a ½-inch empty border around all sides. Top with veggies (drain first if needed) and Parmesan. Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange strombolis on sheet, seam sides down; pinch ends to close and tuck under each stromboli. Brush strombolis with melted butter and sprinkle lightly with salt and pepper. Wash out bowl.
5. Bake on middle rack until deep golden brown and crisp, 14-16 minutes. When strombolis are almost done, place marinara in bowl used for butter; cover bowl tightly with plastic wrap. Microwave until sauce is warmed through, 30-45 seconds.
6. Transfer strombolis to a cutting board and slice crosswise into quarters. Divide between plates. Serve with warm marinara on the side for dipping.

Recipe Tips

FAQ

Can I use pre-sliced mushrooms?

Yes, you can use pre-sliced mushrooms to save time. Just add them directly to the pan.

Can I substitute the ground beef?

Yes, ground pork, turkey or Italian sausage would work well in this recipe.

How do I store leftovers?

Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.