Artichoke-Salami Stromboli and Spinach Salad
Ingredients
1 pound refrigerated pizza dough, at room temperature
1/4 cup extra-virgin olive oil, plus more for stretching
6 cups lightly packed baby spinach (about 5 ounces)
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 F. Divide the pizza dough in half. Press and stretch 1 piece
into an 8-by-1O-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.
dianemdaugherty 