Easy Spinach and Onion Stromboli Delicious Recipe
Ready to eat Spinach & Onion Stromboli
Ready for some Kitchen Fun?
Cooking can be fun if you love adventure, and this is one of them. You will not miss meat if that's your weakness. However, you can easily replace the ingredients to suit your taste. This exercise is great for bonding with your spouse or partner. Katie and I teamed up and made this from our little kitchen. Bon appetit!
Spinach and Onion Stromboli
- Hands on time: 20 minutes
- Total time: 3 hours
- Music selection: KT Tunstall's "Tiger Suit" (can't get enough of this album lately!)
This is one of our favorite recipes lately. The best part is that it's so much easier than it looks! Our bread machine really helps simplify the process, but the dough certainly can be made without it. Just do it the old style of kneading using your clean hands in a bowl. It wouldn't be a bad idea to spoil yourself with a great professional mixer. After all, you will have it for years.
- 3/4 cup room temperature water
- 1 cup bread flour
- 1 cup whole wheat flour
- 1/2 tsp of vegetable oil
- 1/2 Tbs dry milk
- 1 and 1/4 Tbs white sugar
- 1/2 tsp salt
- 2 tsp dry active yeast
Knead ingredients together and let rise for 1 hour. Once the dough is ready, thin it out into a rectangle (or something that looks vaguely rectangular - don't worry too much, we're going for a rustic look.) Make slices in the dough about 2-3 inches deep along both sides.
- 3/4 cup pasta sauce
- 1/2 cup shredded mozzarella
- 1/2 cup shredded fontina
- 1/2 cup ricotta
- 1 small onion, diced and sauteed
- 1 cup chopped spinach
Layer the ingredients down the center of the dough.
Now, here comes the fun part:
- Begin braiding the side tabs of the dough.
- Seal the tabs together with a bit of melted butter.
- Top with a sprinkle of dried Italian herbs.
- Place it on a baking sheet. If you want a crisper crust, you can use a pizza pan.
- Bake in a 350 degree preheated oven for 35-40 minutes, or until golden brown.
***This recipe is very easy to tailor to your own tastes. I would personally love to throw in some pitted Kalamata olives, but since Kelvin isn't an olive lover, we usually leave them out. You can also substitute in other cheeses, just make sure that the new cheese will easily melt. In place of the spinach and onion you may want to try pepperoni and green peppers, Italian sausage and zucchini, or chicken and broccoli.
You will enjoy this to your last bite.
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