Garlic Mushroom and Spinach Stromboli with Marinara Dipping Sauce

This stuffed bread is a savory Italian-inspired treat that’s perfect for any meal. A buttery pizza dough is filled with sautéed mushrooms, wilted spinach and a generous layer of mozzarella and Parmesan, then baked until the outside is crisp and the inside is melty and delicious.

Serve these warm logs sliced into pieces with a side of marinara sauce for dipping. The combination of earthy mushrooms, fresh spinach and rich cheese wrapped in a golden crust is simply irresistible.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

7 ounce Thin Crust Pizza DoughView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in middle. Wash and dry produce. Thinly slice mushrooms if not pre-sliced. Mince or grate garlic.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.
3. Add another drizzle of oil, then stir in spinach (add in batches if needed). Cook until spinach is slightly wilted, 1-2 minutes. Add garlic and half the Italian seasoning (use all for 4 servings). Cook until spinach is fully wilted and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. Transfer to a medium bowl and let cool slightly.
4. Place butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Unroll pizza dough onto a lightly oiled baking sheet. Cut dough in half at perforation and stretch each piece into a 6×8-inch rectangle.
5. Sprinkle mozzarella evenly over each dough piece, leaving a ½-inch border. Top with the vegetable mixture (drain if needed) and Parmesan. Roll up each rectangle from a short side to form a log. Place logs seam-side down on the baking sheet, pinching ends to seal and tucking under.
6. Brush stromboli with melted butter and season lightly with salt and pepper. Bake on middle rack until deep golden brown and crisp, 14-16 minutes.
7. While stromboli bake, place marinara in the same small bowl used for butter. Cover with plastic wrap and microwave until warm, 30-45 seconds.
8. Transfer baked stromboli to a cutting board and slice crosswise into quarters. Serve with warm marinara for dipping.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, but thaw it first and squeeze out as much liquid as possible to avoid a soggy stromboli.

How do I store leftovers?

Wrap leftover stromboli in foil and refrigerate for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispness.

Can I add other fillings like pepperoni or bell peppers?

Absolutely! Feel free to customize with your favorite ingredients, but keep the total filling amount similar to avoid overstuffing.