Categories: Meals
Ingredients
- 2 oz. Spinach
- 3 Parsley Sprigs
- 2 Garlic Cloves
- 8 Pepperoncini
- 8 oz. Italian Sausage, Uncased
- 9 oz. Self Rising Flour
- 8 oz. Plain Greek Yogurt
- 8 fl. oz. Pizza Sauce
- 5 oz. Shredded Mozzarella
- 0.9 oz. Butter
Directions
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Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Coarsely chop spinach. Stem and coarsely chop parsley. Mince garlic. Slice pepperoncini into ¼” rounds.
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Heat a medium pan over medium heat. Add Italian sausage to hot pan and cook 6-7 minutes, or until meat is browned and reaches a minimum internal temperature of 160 degrees. Set aside. Measure out ¼ cup self-rising flour and set aside. This “bench flour” is used to prevent dough from sticking. Reserve for dusting work surface, hands, and rolling pin. Place remaining flour, Greek yogurt, 1 Tbsp. olive oil, and ½ tsp. salt in a mixing bowl and stir until combined.
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Dust a clean work surface with reserved bench flour. Turn dough out of bowl onto dusted surface and knead 5 minutes, folding dough over on itself and pressing down with heel of your hand. Dough may be quite shaggy at first. Don’t worry! Keep kneading and it will turn into a smooth elastic ball. Once dough is a smooth elastic ball, divide into two equal balls. Using a rolling pin or bottle, roll dough into two 6″×10” rectangles, dusting surface and top of dough with bench flour to prevent sticking.
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Transfer rolled dough rectangles to baking sheet. We recommend rolling dough onto your rolling pin and unrolling onto baking sheet or gently folding dough, transferring, and unfolding. Leaving 2" exposed on ends, add 2 Tbsp. sauce to each piece of dough. Divide sausage, spinach, mozzarella, and pepperoncini (to taste) between each dough rectangle. Top each with another 2 Tbsp. sauce (reserve remaining for dipping).
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Cut slits around long edges of dough 1” apart and 1 ½" deep to form strips. Fold top edge over filling. Then, starting at the top, fold each strip towards center to cover filling, alternating left and right (like a braid). Repeat, tucking ends up and under before last “braid.” Bake 15 minutes. While stromboli bakes, heat a small pan over medium heat. Add butter and garlic and cook 1-2 minutes, or until butter melts completely. Remove stromboli from oven, brush with garlic butter, and bake 10 more minutes, or until browned. Rest at least 5 minutes before serving.
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If desired, slice stromboli into 1” slices, or dig in with a knife and fork. Place any remaining sauce in a small dish for dipping – we prefer it warmed, either in a small pan or 15 seconds in a microwave – and garnish with parsley.