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Roasted Red Pepper and Spinach Stromboli with Bocconcini
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Roasted Red Pepper and Spinach Stromboli with Bocconcini

Roasted Red Pepper and Spinach Stromboli with Bocconcini

with Pizza Dipper

Obtenez jusqu'à $140 de réduction
étiquettes:
Végétarien
Allergènes:
Lait
•Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation45 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

100 g

Bocconcinis

(Contient Lait)

340 g

Pâte à pizza

(Contient Blé Peut contenir Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)

½ tasse(s)

Sauce marinara

(Peut contenir Poisson, Sésame, Oeuf, Crustacés, Sulfites, Moutarde, Soya, Lait, Blé)

1 pièce(s)

Poivron

56 g

Bébés épinards

½ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

1 pièce(s)

Tomate

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Informations nutritionnelles

Énergie (kcal)710 kcal
Graisses21 g
dont saturés11 g
Glucides96 g
dont sucres13 g
Fibres6 g
Protéines35 g
Cholestérol45 mg
Sel1470 mg
Gras Trans0.5 g
Potassium900 mg
Calcium1100 mg
Fer6.5 mg

Instructions

1
  • Sprinkle both sides of dough with flour.
  • Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
  • Let dough rest in a warm place for 8-10 min.
2
  • While dough rests, peel, then mince or grate garlic.
  • Drain roasted red peppers, then pat dry.
  • Roughly chop half the spinach.
  • Mix marinara, garlic and tomato paste together in a small bowl. Season with pepper.
  • Set aside.
3
  • With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
  • Spread 1/4 cup marinara mixture over dough, leaving a 1-inch border around sides of dough.
  • Tear bocconcini over sauce.
  • Top with roasted red peppers, half the spinach then half the Parmesan. Season with salt and pepper.
  • Using long side of pizza dough, roll dough carefully over filling.
  • Press ends together to seal.
4
  • Bake stromboli in the middle of the oven until golden-brown and crisp, 25-30 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
  • Meanwhile, add remaining sauce to a small pot.
  • Cook, stirring often, until sauce is warmed through, 3-4 min.
5
  • Add remaining spinach and tomatoes to a large bowl.
  • Pour over Italian dressing, then season with salt and pepper.
  • Toss to combine.
6
  • When stromboli is done, let sit for 2-3 min.
  • Cut stromboli into slices.
  • Divide stromboli and salad between plates.
  • Sprinkle remaining Parmesan over salad.