Spinach Stromboli

We just made a gigantic spinach olive provolone pepperoni STROMBOLI using my bread dough.

 It came out so good. I want to dance in the street!

(It's very simple--the trick is using parchment paper under the dough so you can lift the stromboli onto a baking sheet and bake it at 400).

RECIPE:

Saute 1 pound of frozen spinach (defrost and cook off the excess water). Slice up 1 can of black olives. Add freshly chopped garlic and olive oil, red chili flakes, and salt.  Add a splash of chianti and let it cook off. (Let the spinach mixture cool off to room temperature while you take the next steps.)

Flatten pizza dough with your fingers on a layer of parchment paper. Make it thin. Use extra flour or cornmeal if it's sticking.

Layer the cooked spinach mixture onto the dough.

Add a thin layer of Provolone and slices of pepperoni but it's also good without them.

Roll up the dough carefully making a log shape. Seal the ends by tucking them under. Slash short diagonal cuts in the the top and brush on a glaze with a beaten egg mixed with a tablespoon of water.

Transfer onto baking sheet using the parchment as a stretcher! It helps to have an extra set of hands here.

Bake at 400 for 20 or 40 minutes depending on how large your stromboni is.

Slice and enjoy warm.