Venetian Rolled Pizza (Stromboli)
Venetian Rolled Pizza (Stromboli)
Category
dinner Main Course
Prep Time
15 minutes
Cook Time
30 minutes
Calories
687
Author:
Giada De Laurentiis
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
- Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.
- 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
1 comment
I just made this for New Years Eve as one of my appetizers. It was sooo easy and so delicious! This recipe is a keeper! If only I can post photos in here of the Stromboli. Thank you Giada for sharing this.