Instructions

1. 1

   If your dough is chilled, allow it to come to room temperature for about 1 hour prior to beginning.

2. 2

   Preheat your oven to 400°F and position the rack in the middle of the oven.

3. 3

   In a large non-stick skillet, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Once heated, add the mushrooms and onions, seasoning with 3/4 teaspoon of kosher salt and black pepper to your liking. Sauté until they soften, roughly 5 minutes.

4. 4

   Incorporate the spinach along with a pinch of salt, cooking until it wilts, which should take about 2 to 3 minutes.

5. 5

   Stir in the garlic and sauté for 1 minute. Allow the mixture to cool completely afterwards. (In winter, I often place it outside to expedite cooling.)

6. 6

   Prepare a nonstick baking sheet by either spraying it with oil or lining it with a silicone mat.

7. 7

   On a floured surface, use a rolling pin to flatten the dough into a rectangle measuring 16 x 10 inches.

8. 8

   Distribute the vegetable mixture evenly over the dough, leaving approximately 1 1/2 inches of space from the edges. Sprinkle cheese over the top.

9. 9

   Apply an egg wash along the perimeter of the dough using a brush.

10. 10

    Fold one side of the dough over the filling, then tuck in the short edges, followed by the other side, gently stretching to seal. Pinch the ends securely to prevent any filling from escaping.

11. 11

    Position the rolled dough seam side down on the prepared baking sheet.

12. 12

    Make a few small slits in the top of the stromboli and brush with egg white. If desired, sprinkle sesame seeds on top.

13. 13

    Bake in the oven for 25 to 35 minutes, or until the top is a lovely golden brown and the dough is fully cooked at the ends.

14. 14

    Once baked, remove from the oven and allow to cool for 5 minutes before slicing into 8 portions.

15. 15

    Serve alongside marinara sauce for dipping.

Nutrition Information