Broccoli and spinach Stromboli
100%
1
Nutrition balance score
Good
Glycemic Index
70
High
Glycemic Load
35
High
Nutrition per serving
Calories438 kcal (22%)
Total Fat18 g (26%)
Carbs50.3 g (19%)
Sugars6.1 g (7%)
Protein21.8 g (44%)
Sodium1320.5 mg (66%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 475

Step 2
Bring large pot of salted water to boil. Add broccoli. Cook for 4-5 minutes, until slightly softened. Add spinach. And cook 1-2 minutes until wilted & broccoli is soft. Drain thoroughly, squeeze water out. Transfer to cutting board. When cook enough to handle, roughly chop.


Step 3
Transfer spinach & broccoli to large bowl. Add lemon zest, half the garlic, and as much of red pepper flakes as desired. Season with salt and pepper.

Step 4
Transfer dough to oiled sheet pan. Stretch into a 16 inch x 10 inch rectangle. (If resistant let rest for 5 minutes. Spread filling down the center of dough, forming a 4 inch wide log. Top with the cheese, season with salt and pepper. Fold short sides of dough about 3 inches over filling. Fold one of long sides over filling. Carefully roll the Stromboli over remaining long side to seal. Arrange seam side down in center of sheet pan


Step 5
Cut 5 evenly placed slits on an angle on top of the Stromboli. Season with salt and pepper. Bake 20-25 minutes, until dough is golden brown and cheese has melted. Remove from oven and let stand at least 2 minutes. Transfer to cutting board and cut into 4 pieces.
Step 6
In same pot, heat 1 tsp of olive oil and remaining garlic on medium high until fragrant. Add tomato sauce and cook, stirring occasionally, 4-6 minutes or until thickened. Remove from heat, season with salt and pepper to taste. Serve alongside Stromboli for dipping.


