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Venetian Rolled Pizza (Stromboli)

This delicious rolled pizza stars the flavors of a classic Venetian pizza: mozzarella and prosciutto. It slices up into beautiful spirals, making it a great snack for company - kids and adults alike!

stromboli

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Venetian Rolled Pizza (Stromboli)

Category

dinner Main Course

Prep Time

15 minutes

Cook Time

30 minutes

Calories

687

Author:

Giada De Laurentiis

Image of Venetian Rolled Pizza (Stromboli)

Ingredients

  • 1 pound pizza dough, (using Giada's recipe or storebought)

  • 2 cups 8 ounces shredded mozzarella cheese
  • 7 ounces prosciutto, (thinly sliced)
  • 1 cup about 1 1/2 ounces torn baby spinach
  • 1 tablespoon olive oil, ( such as Fratepietro)
  • Kosher salt, (for seasoning)

Instructions

  1. Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.
  2. On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

Nutrition

Nutrition

per serving
Calories
687
Amount/Serving % Daily Value
Carbs
56 grams
Protein
28 grams
Fat
39 grams
Saturated Fat
15 grams
Trans Fat
1 grams
Cholesterol
77 milligrams
Sodium
1505 milligrams
Fiber
2 grams
Sugar
8 grams
Unsaturated Fat
20 grams

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