Categories: Meals
Ingredients
- 1 1/2 oz. Pepperoncini
- 2 oz. Spinach
- 2 Parsley Sprigs
- 2 Garlic Cloves
- 8 oz. Italian Sausage
- 13/4 Cup Self Rising Flour
- 1 Cup Greek Yogurt, Plain
- 6 oz. Pizza Sauce
- 2 Tbsp. Butter
- 5 oz. Mozzarella, Shredded
Directions
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Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice pepperoncinis into 1/4” rounds. Roughly chop spinach. Stem and coarsely chop parsley. Mince garlic. Pepperoncini are pickled peppers that pack a little punch. Wash hands after prepping.
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Heat a medium pan over medium heat. Add Italian sausage and cook until meat is browned and cooked through to a minimum internal temperature of 160 degrees, about 6 minutes. Set aside. Measure out 1/4 cup of self-rising flour and reserve. This flour will be used to prevent dough from sticking in the next step – it’s called bench flour. In a mixing bowl, add remaining flour, Greek yogurt, 1 Tbsp. olive oil, and 1/2 tsp. salt and stir until combined.
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Dust a clean work surface with reserved bench flour. Turn dough out of bowl onto the dusted surface and knead the dough (or use a stand mixer) for 5 minutes, folding the dough over on itself and pressing down with the heel of your hand. It should be super shaggy at first, but don’t fret! Once it’s a smooth elastic ball, divide dough into two equal balls. Using a rolling pin, bottle, or small can, roll dough into two 6″×10” rectangles, dusting surface and the top of the dough with more of the bench flour to prevent sticking.
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Transfer rolled dough rectangles to baking sheet and add a spoonful of sauce, followed by browned sausage, chopped spinach, mozzarella, sliced pepperoncini, and more sauce. Keep the ingredients to the center of the dough, leaving about 2" exposed on each side.
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Make slits 1” apart and 1 1/2" deep forming foldable “strips” on the sides of the dough. Begin to fold the sides up and each strip over filling, alternating left and right (like a braid.) Repeat, tucking in the ends up and under before the last “braid.” Bake for 15 minutes. While stromboli bakes, heat a small pan over medium heat. Add butter and garlic and cook for 1-2 minutes, or until butter melts completely. Remove stromboli from oven, brush with garlic butter, and bake for an additional 10 minutes. Allow to rest for at least 5 minutes before serving.
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If desired, slice stromboli into 1” slices, or just 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 the microwave – and garnish with chopped parsley.