Photo Credit: Elizabeth Newman
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!
Venetian Rolled Pizza (Stromboli)
Cooking Level: Beginner
- 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.
Calories: 687kcal | Carbohydrates: 56g | Protein: 28g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1505mg | Potassium: 183mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1100IU | Vitamin C: 2mg | Calcium: 293mg | Iron: 4mg