Spinach & Mushroom Stromboli

I’m not a fan of working with yeast. I think it’s because the first time I did so it was a bit of a disaster. It took three tries before the yeast proofed and the bread I was making never fully rose. Ultimately the bread did taste good, but I knew that it could have been better. After that experience I have avoided certain recipes that involve yeast. The key to working with yeast is to make sure the temperature of your water/milk is spot on, that you knead your dough enough without overworking it and that you have the right environment for your dough to rise. With those three points in mind I am hoping to curb my apprehension and delve into making more yeast-based recipes. Recently I make homemade Stromboli.

A fellow blogger, Sally’s Baking Addiction , posts a monthly baking challenge for her followers to try. Along with recipe she provides full step-by-step directions as well as pictures and videos to help you along. For this first month of the year her challenge was homemade Stromboli. While hers was filled with sliced deli meats I opted to fill mine with vegetables – specifically spinach, mushrooms and jarred roasted red peppers.

To make the dough I began by combining warm water, instant yeast and sugar in the bowl of my stand mixer and covered it with a kitchen towel and let it rest for a few minutes. I then added in olive oil, salt and flour and using the dough attachment on my mixer, I mixed the ingredients on low for 2 minutes. Next, I dusted my counter with flour and kneaded the dough for a few minutes. I knew it was ready when I poked it and it slowly bounced back.

Next, I sprayed an ovenproof bowl with cooking spray and placed the dough inside of it, turning to coat it. After covering the bowl with aluminum foil, I placed it in a warm spot so the dough could rise for an hour. To ensure a warm enough environment, while prepping the dough I preheated my oven to 200 F and once I was ready to let it rest I turned the oven off and placed the covered bowl inside leaving the oven door slightly ajar. I ended up having to prop it open with a measuring cup so it would be open just enough. After 30 minutes I closed the oven door completely.

And this is what my dough looked like after an hour. It may not look like it doubled in size, but, it did.

Now, this dough was enough to make 2 Stromboli’s, but I was only planning on making one. So, I divided the dough in half, coated one-half in olive oil and then wrapped it in plastic wrap and placed it in the freezer. The other half I formed into a 10×16 rectangle and brushed it with melted butter and minced garlic.

I then sprinkled some dried parsley on top.

Next, I arranged cooked spinach and mushrooms along with jarred roasted red peppers I sliced, leaving a 3-inch border on one long edge and a 1-inch border on the other side and on both short ends.

And finally, since everything is better with cheese, I sprinkled shredded mozzarella on top.

Next it was time to roll it up. Before rolling, I brushed the edges of the dough with an egg wash. I then carefully rolled the Stromboli starting with the long-edge with the 1-inch border, tucking the sides of the dough in as I rolled it. I then carefully transferred it to a baking sheet I lined with parchment paper.

Before placing it in a preheated 400 F oven I cut 4-slits into the top of the dough and brushed it with the remaining egg wash and sprinkled it with dried parsley.

After baking for about 25 minutes my Stromboli was done.

I let it rest for a few minutes before slicing and enjoying.

Spinach & Mushroom Stromboli

  • Servings: 2 Stromboli's
  • Print

Ingredients:

For the dough (for 2 Stromboli’s):

1 1/3 cups warm water (between 100 – 110 F)

2 1/4 teaspoons instant yeast (1 7g / 1/4 oz. packet)

1 tablespoon sugar

2 tablespoons olive oil

3/4 teaspoons salt

3 1/2 cups flour, plus more for dusting

 

For the filling (for 2 Stromboli’s):

3 tablespoons unsalted butter, melted

2 garlic cloves, minced

2 teaspoons dried parsley

5 oz. bag spinach

8oz. package sliced mushrooms

1/2 cup sliced jarred roasted red peppers

3 cups shredded mozzarella

Olive oil

Salt and Pepper

 

For rolling and topping:

Egg wash: 1 large egg beaten with 1 tablespoon of water

Additional dried parsley for topping

 

Directions:

In the bowl of your stand mixer whisk together the water, yeast and sugar. Cover with a clean kitchen towel and let rest for five minutes.

Add the olive oil, salt and flour and using the dough attachment beat the ingredients on low speed for 2 minutes. Lightly dust your counter and hands with flour and knead the dough for 3 – 4 minutes by hand. The dough is ready when it is soft and when poked it slowly bounces back.

Lightly grease a bowl with cooking spray (or oil) and place the dough inside of the bowl coating it with the cooking spray (or oil). Cover with aluminum foil and place in a warm spot to rise, about 60 minutes with instant yeast. The dough should double in size.

While the dough is rising cook the spinach and mushrooms. In a large non-stick skillet warm 2 tablespoons of olive oil over medium heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms begin to soften and release their juices. Add the spinach and season with additional salt and pepper. Continue cooking until the mushrooms are cooked and the spinach has wilted. Remove from the heat and let cool.

Once the dough is ready… Preheat the oven to 400 F and line two baking sheets with parchment paper and set aside.

Punch the dough down to release any trapped air. Divide the dough in half*. Dust your counter with flour and dust a rolling pin with flour and shape each half of the dough into a 10×16-inch rectangle.

Mix the melted butter and garlic together and brush on the dough and then sprinkle with parsley. Spread half of the spinach mushroom mixture and the sliced roasted peppers onto the dough leaving a three-inch border on one long edge and a one-inch border on the opposite long edge and on both short edges. Sprinkle with half of the mozzarella.

Brush the egg wash along all 4 borders. Now you are ready to roll the Stromboli. Begin with the long edge with the 1-inch border. Carefully roll towards the opposite long edge while also tucking in the edges of the short sides. Once completely rolled tuck in the ends and carefully transfer to one of the prepared baking sheets.

Brush the top of the Stromboli’s with the remaining egg wash and sprinkle with dried parsley.

Bake in the preheated oven for 20-25 minutes, or until the crust is golden-brown.

Allow to cool for a few minutes before slicing and enjoying.

*If you are only planning on making 1 Stromboli shape one-half of the dough into a ball and coat it with olive oil and the wrap in plastic wrap and then place in a resealable bag and freeze. When you are ready to use, place the dough in the refrigerator overnight to thaw. Remove from the refrigerator and allow to rest at room temperature for 30 minutes before using.

Recipe from Sally’s Baking Addiction

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