My Boyfriend Dated A Chef

Perfect for feeding a crowd or a casual dinner, this roll baked sandwich can be made with a variety of meats and vegetables. Here’s a basic version to get you started. Hint: the more vegies you use, the more liquid they will release, which could lead to a soggy stromboli.

Serves 4. Recipe from Real Simple.

INGREDIENTS:
1 Wildtree So Quick & Easy Pizza Dough or a 1 lb. package of refrigerated pizza dough
2 tsp. olive oil
1 14.5-oz can diced tomatoes, undrained
1/2 tsp. dried oregano
kosher salt
8 oz. fresh mozzarella, sliced, or 4 oz. shredded provolone
2 cups fresh spinach

PREPARATION:
Preheat oven to 450°F.

Remove the dough from the refrigerator and place in a medium bowl. Coat with the oil, cover with plastic wrap, and let rest at room temperature for 15 minutes.

Meanwhile, in a small saucepan, over medium heat, combine the tomatoes and their juices, the oregano, and 1/4 tsp. salt. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.

Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the cheese and sprinkle the spinach over the top. Roll the pie into the shape of a log, turning the log so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.

Transfer to a cutting board. Slice into rounds and divide among individual plates.