Spinach Mushroom Stromboli with Marinara Dipping Sauce

This spinach and mushroom stromboli is the ultimate comfort food: a golden, buttery crust wrapped around a savory filling of garlicky mushrooms, wilted spinach and two kinds of melted cheese. It’s like a pizza turnover, but even better because every bite is packed with flavor.

Serve it hot with a side of marinara sauce for dipping and watch it disappear. Perfect for a weeknight dinner or a game-day snack, this stromboli comes together quickly with store-bought pizza dough and simple ingredients.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

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

7 ounce Pizza DoughView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat a large skillet over medium heat and add the cooking oil. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes.
3. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach in handfuls, stirring until wilted. Season with salt and pepper to taste. Remove from heat and let cool slightly.
4. On a lightly floured surface, roll out the pizza dough into a rectangle about 10×12 inches. Brush the dough with melted butter and sprinkle with Italian seasoning.
5. Spread the mushroom-spinach mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the mozzarella and Parmesan cheeses evenly over the filling.
6. Starting from one long edge, tightly roll the dough into a log, pinching the seam and ends to seal. Place the stromboli seam-side down on the prepared baking sheet.
7. Brush the top with a little melted butter or oil and cut a few small slits on top to vent steam.
8. Bake for 20-25 minutes, until the crust is golden brown and the cheese is bubbly. Let cool for 5 minutes before slicing.
9. While the stromboli bakes, warm the marinara sauce in a small saucepan or microwave. Serve the stromboli slices with the marinara for dipping.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

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

Can I make this stromboli ahead of time?

You can assemble it and refrigerate unbaked for up to 24 hours. Bake just before serving for best results.

What other cheeses can I use?

Feel free to substitute provolone or fontina for the mozzarella or add a sprinkle of ricotta for extra creaminess.