Pepper Spinach and Basil Stromboli

Caper and Olive
by Caper and Olive
6 servings
40 min

If there is one kind of food everyone loves, it's finger food... and one of my all time favorite finger foods are Stromboli's! I love to play around with different ingredients and flavor profiles and I found an awesome combination with this Pepper, Spinach and Basil Stromboli.

I swapped shredded mozzarella for shredded fontina (YUM!) and used a combinations of peppers for color and added in some vinegary banana peppers for a little tangy heat. There is a layer of prosciutto in this recipe that gives it a nice hint of saltiness and also protects the dough from the juiciness of the peppers. You can make this without the prosciutto if you are doing a vegetarian style, just make sure to layer the spinach and basil leaves down first to act as that barrier.

Bake in a hot oven for 20-25 minutes and you have one delicious appetizer.

Pepper Spinach and Basil Stromboli
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 1    large fresh pizza dough, store-bought
  • 2    large red bell peppers, sliced
  • 1    med yellow onions, thinly sliced
  • 4 oz prosciutto, thinly sliced
  • 3    cups baby spinach
  • 1/4 cup pickled banana peppers, chopped
  • 12 large basil leaves
  • 1 1/2 cup shredded fontina cheese
  • 2 tbsp olive oil, divided
  • kosher salt
  • fresh ground black pepper

Preheat oven to 425°. Line baking sheet with parchment paper and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and add in the red bell peppers and onions. Cook, stirring occasionally, until softened, about 8 minutes. Season with kosher salt and fresh ground black pepper. Remove from heat and set aside.
On a lightly floured surface, roll the dough out into a rectangular shape. Layer the slices of prosciutto to cover the dough, then scatter the basil leaves around the dough. Top with the pepper/onion mixture, chopped banana peppers, baby spinach, and then the shredded fontina.
Start at the long side closest to you, and begin to tightly roll the dough into a cylinder. Carefully tucking in any filling. Pinch and tuck both ends closed and transfer carefully to the prepared baking sheet.
Brush with the remaining olive oil tbsp of olive oil and back for 20-25 minutes, or until crust is golden brown.
Let rest for 10 minutes before slicing.
Caper and Olive
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