The Falcons or the Patriots? Either way, you’ll WIN with these Stromboli bites. Whether you’re hosting or attending a party for Superbowl Sunday, take a break from ordering a boring/greasy pizza and dish these out to your fellow football lovers. They will be SO glad you did.
To prep your dough, you’ll need a clean work space, flour for dusting and a rolling pin. I’ll be honest… I didn’t even own a rolling pin when Jeanine came over teach me her Italian secrets. Note to self: Even if you’re not a baker – get yourself a rolling pin. I, embarrassingly, didn’t have flour either so we made our own almond flour with my NutriBullet. I chose to cover my counter with parchment paper for less mess but your countertop alone works fine!
We chose to use fresh, store-bought pizza dough and have included two Vegiholic recipes for the filling! Jeanine’s homemade Tomato Sauce needs to simmer for at least 2 hours (up to 4 hours, the longer the better). If you have the time to make this sauce, do it. It is SO worth it.
- Broccoli Ricotta
- Put the dough on the counter with dusting of flour and roll out to 1/4 inch thick (you want it like a rectangle).
- Add filling all around, from edge to edge.
- Next, fold 1/3 of your Stromboli from outside to middle, then fold the other side, outside to middle.
- Brush with olive oil.
- Cut Olive/Mushroom/Spinach Stromboli into 2 inch slices. Do NOT cut Broccoli/Ricotta.
- Place on an oiled baking sheet
- Bake at 400 degrees for 11 minutes, turn the tray and bake another 12 minutes (some ovens are hotter than others so check at 10 minutes. (You’ll know when it’s done! It will be a nice golden brown.)
Adult Bevvies: Italian wine with Italian food? YES. But for Superbowl Sunday, whatever your partying heart desires!
**Note from Chef Jeanine: The “spinach rolls” (what my family calls them) use pizza dough to create a Stromboli that we cut into pieces and serve as bread for Christmas Eve, or as appetizers served with tomato sauce. My family started making these well before I was born. Ever since I was a little girl I’ve been making these “spinach rolls” with my Nana and, now, my Aunt. No matter where or who I make these with they are always a hit! Now that I’m buying the pizza dough, the recipe is so much easier.**