with Pizza Dipper
Bacon veggie pizza flavours and toppings are on the table tonight. This stromboli, with melted cheese on the inside and crunchy dough on the outside, will be your new fave. Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Roma tomatoes • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites).
Allergens
Utensils
Bocconcini Cheese
100 g
Pizza Dough
340 g
Marinara Sauce
0.5 cup
Sweet Bell Pepper
1 unit
Baby Spinach
56 g
Parmesan Cheese, shredded
0.5 cup
Tomato
1 unit
Balsamic Vinegar
0.5 tbsp
Garlic Spread
2 tbsp
Bacon Strips
100 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
All-Purpose Flour
0.5 tbsp
- Sprinkle both sides of dough with flour.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- Add half the garlic spread to a small microwavable bowl. Microwave, until melted, 30 sec. Set aside.
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the middle of the oven for 8-12 min, until crispy and cooked through.**
- While dough rests, core, then cut pepper into 1/4-inch pieces.
- Roughly chop half the spinach.
- Heat a large non-stick pan over medium-high heat. When hot, add remaining garlic spread, then half the peppers. Cook, stirring occasionally, until tender crisp, 3-4 min. Season with salt and pepper.
- Remove the pan from heat. Add spinach to the pan. Stir, until spinach is wilted, 1 min.
- Roughly chop bacon.
- With floured hands, stretch dough again into a large rectangle shape, 9x13. (NOTE: The dough should now hold its shape.)
- Spread 1/4 cup marinara mixture, leaving a 1-inch border empty around sides of dough.
- Top sauce with pepper-spinach mixture, bacon and half the Parmesan. Tear over bocconcini.
- Using long side of pizza dough, roll dough carefully over filling. Arrange on baking sheet seam-side down.
- Pinch ends, then tuck under the roll.
- Brush top with remaining garlic spread, then using scissors, cut three slits into the tops.
- Bake stromboli in the middle of the oven until golden-brown and crisp, 18-25 min. (NOTE: For 4 ppl, bake stombolis in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/2-inch pieces.
- Add half the vinegar (save the rest for another recipe) and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine. Set aside.
- Add remaining spinach, remaining peppers and tomatoes to bowl with dressing, then toss to combine.
- Once stomboli is baked through, let cool slightly on the baking sheet, 5 min.
- Meanwhile, heat remaining marinara in the microwave until warmed through, 30 sec.
- Using a serrated knife, slice stromboli into 8 equal pieces.
- Divide stromboli and salad between plates.
- Sprinkle remaining Parmesan over salad.
- Serve warmed marinara on the side for dipping.
If you've opted to add bacon, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the middle of the oven for 8-12 min, until crispy and cooked through.**
Roughly chop bacon. Top dough and marinara with bacon. Follow the rest of the recipe as written.
980
kcal
Calories
47
g
Fat
19
g
Saturated Fat
101
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
40
g
Protein
75
mg
Cholesterol
1920
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
1150
mg
Calcium
7
mg
Iron
