Spinach Ham Stromboli is unique and easy to make recipe for lunch/dinner. A perfect blend of sourdough tang with spices and flavours in every single bite. The pizza dough I am using here is the one I made using sourdough discard, its entirely optional if you don't have one. The discard adds an amazing tang into the crust of Stromboli. You can refrigerate the dough after first rise of 8 hours to use later, don't wait to bring it on room temperature before use as the sticky dough might get difficult to handle. See other recipes using sourdough discard in notes below. The filling has layers of spinach, you can also use bok choy, kale or any other greens you like. I also made the all purpose red gravy in advance, you can find the recipe in notes. This gravy is flavourful and makes life real easy when in need. So lets get started.
Equipment
- oven
- pan
- mixing bowl
- small baking dish/parchment paper/baking mat
Ingredients
For Filling
- 2-3 cups spinach/bok choy (chopped)
- 2 cloves garlic (minced)
- 1/2 cup onion (chopped)
- 1/2 inch ginger (minced)
- 1 tsp cumin powder (or curry powder)
- 1/2 tsp red chilli powder/paprika
- 1 tbsp olive oil
- 1 cup grated cheddar & parmesan
Other ingredients
- refrigerated pizza dough
- 3-4 tbsp red gravy (see notes below)
- salt to taste
- crushed black pepper
- 5-6 slices of chicken ham (use any meat)
- 2 tbsp melted butter
Instructions
The filling
- Heat oil in a pan and stir fry ginger, garlic and onion until onion is transparent and the mixture loses its raw fragrance.
- Add cumin and chilli powder, then the leaves, mix well and cook until all the water is evaporated. Then sprinkle with little salt and mix again.
- Now switch off the heat and mix the grated cheese into the mixture, let it melt, keep aside.
Layering
- Preheat oven at 200°c without fan
- Use rolling pin to flatten cold pizza dough on a floured surface, let it be around 1/2 cm thin. Thinner dough will make crispy stromboli.
- Use a small fork to poke tiny holes all over the flat dough, then brush with melted butter
- Spread the red gravy evenly all over the dough covering edges.
- Add ham slices, sprinkle with crushed pepper
- Then layer the spinach and cheese evenly mixture on top of it
- Now roll the dough to make a spiral, it will get thick at the centre, so stretch gently outwards to make the roll longer and even in thickness.
- Cut it into equal pieces, brush the outer later of dough with remaining melted butter then arrange the pieces like stacks inside a rectangular dish.
- Bake for 30-35 minutes lowering the temp to 150°c.
- Serve hot with your choice of sides and ranch dressing.
Notes
Prepare the filling and keep other ingredients ready for layering before you take out the pizza dough from refrigerator as the dough becomes sticky and eventually difficult to work with coming at room temp.
Prepare the pizza dough using sourdough discard in advance, see recipe here. This will level up the whole experience of Stromboli.
See all purpose red gravy recipe here.
See more interesting sourdough recipes and full guide for developing sourdough starter at home.