Spinach Stromboli from Sbarro features a golden, crispy pizza dough wrapped around a savory blend of fresh spinach, melted mozzarella cheese, and flavorful herbs, delivering a warm and satisfying Italian-inspired meal.
Equipments
- Mixing bowl
- Rolling pin
- Baking sheet or pizza stone
- Parchment paper
- Pastry brush
- Cheese grater
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Kitchen towel or plastic wrap (for dough proofing)
- Oven
Ingredients
- 1 lb (450g) pizza dough
- 10 oz (280g) fresh spinach
- 2 cups (200g) shredded mozzarella cheese
- 1/2 cup (50g) grated parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt
- Black pepper
- 1 egg
Fresh spinach should be thoroughly washed and properly dried to prevent excess moisture from making the dough soggy. Use high-quality shredded mozzarella cheese for optimal meltiness and flavor, balanced by the sharpness of freshly grated parmesan cheese. Olive oil and fresh garlic enhance the aromatic profile, so be sure to use fresh ingredients for the best taste. Season with dried oregano, basil, salt, and black pepper to replicate the authentic Italian herb blend found in Spinach Stromboli. Your Spinach Stromboli from Sbarro copycat menu will capture the same golden, crispy texture and savory filling that fans love.
Instructions
- Preheat oven to 400°F (200°C).
- Wash and chop spinach.
- Mince garlic.
- Heat olive oil in a pan.
- Sauté garlic until fragrant.
- Add spinach, cook until wilted.
- Season spinach with salt, pepper, oregano, and basil.
- Remove from heat, cool completely.
- Grate mozzarella and parmesan cheese.
- In a bowl, combine spinach mixture, mozzarella, and parmesan.
- Roll out pizza dough on floured surface to a rectangle (~12x16 inches).
- Evenly spread spinach-cheese mixture over dough, leaving a 1-inch border.
- Roll dough tightly into a log, starting from the long side.
- Pinch and seal the seam and ends.
- Place on parchment-lined baking sheet or pizza stone, seam-side down.
- Beat egg and brush over stromboli.
- Cut 3–4 slits on top for steam vents.
- Bake for 25–30 minutes or until golden brown.
- Cool slightly; slice and serve.
Substitution
Spinach Stromboli from Sbarro copycat menu can be customized by substituting fresh spinach with frozen spinach that has been thoroughly drained to avoid excess moisture in the dough. You may replace mozzarella cheese with provolone or fontina for a slightly different melt and flavor profile. If pizza dough is unavailable, store-bought puff pastry or crescent roll dough can be used as a convenient alternative, though texture will vary. Brush the stromboli with egg wash to achieve a golden crust, and consider adding a sprinkle of red pepper flakes inside for a mild heat boost. Your creativity with herbs such as swapping dried for fresh basil or oregano can enhance aroma and taste in the final dish.
Tips
Ensure spinach is well-wilted and completely cooled before mixing with cheese to prevent soggy dough. When rolling the dough, maintain a tight and even roll to avoid filling leaks during baking. Brushing the stromboli with beaten egg creates a golden, glossy crust while the steam vents prevent soggy pockets inside. Your slicing will be easier if you allow the stromboli to cool slightly before cutting into portions.
Nutritions
Spinach Stromboli provides a rich source of vitamins A, C, and K from fresh spinach, supporting immune function and bone health. The mozzarella and parmesan cheeses add high-quality protein and calcium, essential for muscle repair and strong teeth. Olive oil contributes heart-healthy monounsaturated fats and antioxidants, while garlic offers anti-inflammatory and immune-boosting properties. Your meal balances savory flavors with nutritious ingredients, making it both flavorful and nourishing.
Storage
Store your leftover Spinach Stromboli in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent sogginess. For longer storage, wrap the cooled stromboli tightly in plastic wrap and aluminum foil before freezing, where it can last up to 2 months. Reheat by baking in a 350degF (175degC) oven until warmed through to preserve its crispy crust and melted cheese texture.
Variation or Alternatives
You can substitute fresh spinach with frozen spinach, just make sure to thoroughly drain and squeeze out excess water before using to prevent soggy dough. For a different flavor profile, try adding sauteed mushrooms or caramelized onions to the spinach mixture. Use a mix of cheeses like provolone or fontina along with mozzarella for a richer taste. Brush the stromboli with garlic-infused olive oil instead of egg wash for a dairy-free or vegan option.
Allergies
Spinach Stromboli from Sbarro contains common allergens such as milk, due to mozzarella and parmesan cheeses, which may trigger reactions in individuals with dairy allergies or lactose intolerance. The pizza dough includes wheat flour, posing a risk for those with gluten sensitivity or celiac disease. You should be cautious if you have allergies to dairy or gluten before enjoying this Italian-inspired meal.
Why this recipe?
Spinach Stromboli from Sbarro restaurant offers a delicious blend of fresh spinach, melted cheese, and savory seasonings wrapped in a perfectly baked dough, creating a satisfying and flavorful meal. You appreciate its balanced combination of nutrition and taste, making it an irresistible option on the menu. Trying to make a copycat version allows you to customize ingredients to your liking while enjoying a fresh, homemade alternative. This Stromboli recipe is worth recreating for its hearty texture and enticing flavor profile that satisfy cravings and elevate meal variety.