Spinach and Mushroom Stromboli with Marinara Dipping Sauce

This stuffed Italian turnover is packed with savory mushrooms, wilted spinach and a double dose of cheese, all wrapped in a buttery golden crust. It’s an easy, satisfying meal that comes together quickly with store-bought pizza dough.

Serve these cheesy slices with warm marinara sauce for dipping and enjoy a crispy exterior with a soft, melty center. Perfect for a weeknight dinner or a crowd-pleasing appetizer.

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Ingredients

5 ounce SpinachView 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

7 ounce Pizza DoughView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Thinly slice the mushrooms. Mince the garlic.
3. In a large skillet, heat the cooking oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 minutes.
4. Add the butter, garlic and half of the Italian seasoning. Cook for 1 minute until fragrant.
5. Add the spinach in handfuls, stirring until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
6. On a lightly floured surface, roll out the pizza dough into a 10×14-inch rectangle.
7. Sprinkle the mozzarella cheese evenly over the dough, leaving a 1-inch border. Spread the mushroom-spinach mixture on top, then sprinkle with Parmesan cheese and the remaining Italian seasoning.
8. Starting from one long edge, tightly roll up the dough like a jelly roll. Pinch the seam and ends to seal. Place seam-side down on the prepared baking sheet.
9. Bake for 20-25 minutes, until the stromboli is golden brown and crispy.
10. Let cool for 5 minutes, then slice into 1-inch rounds. Serve with marinara sauce for dipping.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach and squeeze out all excess water before using.

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 toaster oven to maintain crispness.

Can I make this stromboli ahead of time?

You can assemble the stromboli (without baking) and refrigerate for up to 4 hours. Bake just before serving.