1/2 cup chopped marinated artichoke hearts, drained
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced provolone cheese
2 tablespoons shredded parmesan cheese
1/3 cup chopped walnuts
4 stalks celery (with leaves), thinly sliced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
Instructions
Put an inverted baking sheet on the lowest oven
rack and preheat to 400 degrees F. Divide the
pizza dough in half. Press and stretch 1 piece
into an 8-by-10-inch rectangle on an oiled
surface using oiled hands; brush with 2
teaspoons olive oil.
Layer 1 cup spinach, half each of the
artichokes, salami and provolone and 1/2
tablespoon parmesan on the dough, leaving a 1-
inch border on the short sides and a 2-inch
border on the long sides. Fold in the short
sides, then the long sides, stretching to cover
the filling; pinch at the seam. Repeat to make
a second stromboli.
Arrange the stromboli seam-side down, 2 to 3
inches apart, on a piece of parchment; slide
onto another inverted baking sheet. Cut a few
slits into the tops and brush each with 2
teaspoons olive oil; sprinkle with the
remaining 1 tablespoon parmesan. Slide the
stromboli (on the parchment) onto the hot
baking sheet. Bake until the crust is golden
brown, about 25 minutes. Cool slightly.
Toast the walnuts in a dry skillet over medium
heat, 5 minutes; cool. Toss the celery, the
remaining 4 cups spinach and 2 tablespoons
olive oil, the lemon juice and walnuts in a
large bowl; season with salt and pepper. Cut
each stromboli in half and serve with the
salad.
Originally Submitted
7/18/2016
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