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How To Make Healthy Salami and Spinach Stromboli

Stromboli is made with Pillsbury Artisan crust pizza dough. This is a whole grain pizza dough, I come back to eat often, making my pizza and other healthy recipes. Sometime, I make my own pizza dough, but back to the whole baking all day nothing uffa. So I take some shortcuts. 

Everyone needs a little help from time to time and if you say it's not a good liar, liar pants on fire all I can say. Refrigerated pizza dough for help. Once artisan pizza Pillsbury. Pop bank roll and stuff. Yes, it's pretty much that simple.
Healthy Salami and Spinach Stromboli
Healthy Salami and Spinach Stromboli
Once Creminelli casalingo Salami sliced ​​very thin mandolin get if you do not, you can thank me fresh spinach, sliced ​​mushrooms and a handful of grated mozzarella cheese. Throw it like a jelly roll sorry, the whole thing again for baking and paste it in the oven after a brief rub with olive oil.


1/6 cans tomato paste 

2 cloves of garlic, chopped 

1 pound prepared pizza dough, wheat, preferably all 

2 oz thinly sliced ​​salami (about 10 slices) 

1 cup shredded part skim mozzarella cheese, 

2 cups of chopped spinach 

2 teaspoons extra virgin olive oil


Set a rack in the lower third of the oven, preheat to 425 ° F. Coat a large baking sheet with cooking spray.

Combine tomato paste and garlic in a small bowl. Dough on a floured surface into a rectangle about 14 by 10 inches. Spread the mixture of tomato paste on the dough, leaving a 1/2-inch margin around the edges. 

Apply a layer of sausage on tomato paste, top with cheese and spinach. Starting with the long side roll the dough into a cylinder. Grasp both ends are closed to contain the filling. Using two spatulas, carefully transfer the Stromboli prepared baking sheet, placing seam side down. Brush oil on Stromboli.

Bake until the crust will not brown, 18-20 minutes. Leave for 5 minutes and cut into 5 portions.


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