Pepper, Spinach and Bocconcini Stromboli
with Pizza Dipper
Tags:
Veggie
Allergens:
Milk
•Wheat
•Sulphites
•Soy
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time45 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
100 g
Bocconcini Cheese
(Contains Milk)
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
½ cup
Marinara Sauce
(May contain Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Tomato
½ tbsp
Balsamic Vinegar
(Contains Sulphites May contain Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories840 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate97 g
Sugar13 g
Dietary Fiber6 g
Protein35 g
Cholesterol45 mg
Sodium1770 mg
Trans Fat0.5 g
Potassium850 mg
Calcium1100 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Small Bowl
•Large Non-Stick Pan
•Measuring Cups
•Silicone Brush
•Whisk
•Medium Bowl
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.
- Add half the Garlic Spread to a small microwavable bowl. Microwave, until melted, 30 sec. Set aside.
2
- While dough rests, core, then cut pepper into 1/4-inch pieces.
- Roughly chop half the spinach.
- Heat a large non-stick pan over medium-high heat. When hot, add remaining Garlic Spread, then half the peppers. Cook, stirring occasionally, until tender crisp. Season with salt and pepper.
- Remove the pan from heat. Add spinach to the pan. Stir, until spinach is wilted, 1 min.
3
- With floured hands, stretch dough again into a large rectangle shape, 9x13. (NOTE: The dough should now hold its shape.)
- Keeping a 1-inch border empty around all sides, spread 1/4 cup marinara mixture, leaving a 1-inch border around sides of dough.
- Top sauce cooked pepper-spinach mixture and half the Parmesan. Tear over bocconcini.
- Using long side of pizza dough, roll dough carefully over filling.
- Pinch ends, then tuck under the roll.
4
- Brush top with remaining Garlic Spread, then using scissors, cut three slits into the tops.
- Bake stromboli in the middle of the oven until golden-brown and crisp, 18-25 min. (NOTE: For 4 ppl, bake stombolis in the middle and top of the oven, rotating sheets halfway through.)
5
- Meanwhile, cut tomato into 1/2-inch pieces.
- Add half the Balsamic vinegar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine. Set aside.
- Add remaining spinach and tomatoes to medium bowl with dressing, then toss to combine.
6
- Once stomboli is baked through, let cool slightly on the baking sheet, 5 min.
- Meanwhile, heat marinara in the microwave until warmed through, 30 sec.
- Using a serrated knife, slice stromboli into 8 equal pieces.
- Divide stromboli and salad between plates.
- Sprinkle remaining Parmesan over salad.
- Serve warmed marinara on the side for dipping.
