Recreate the delicious flavors of Sbarro’s famous Spinach Stromboli in your own kitchen with this copycat recipe. This stromboli features a golden, crispy crust filled with a rich and cheesy spinach filling, making it a perfect dish for any meal or gathering. Serve it with a side of warm marinara sauce for dipping, and you’ll have a delightful, restaurant-quality dish that everyone will love.
Ingredients:
For the Pizza Dough:
- 2 cups plus 3 tablespoons all-purpose flour, extra for dusting
- 1 teaspoon sea salt
- 3/4 teaspoon active dry yeast
- 1 teaspoon olive oil
- 1 cup lukewarm water
For the Assembly:
- 1 lb. pizza dough
- 1/3 cup finely grated parmigiano cheese
- 4 cups whole milk mozzarella, grated
- 2 cups frozen chopped spinach, thawed and drained
- 1/2 cup whole milk ricotta
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 egg yolk, beaten
- 1 tablespoon water
- 2 tablespoons sesame seeds
- Olive oil, for drizzling
- 1 (15.5 oz) jar marinara sauce (Raos), warmed for serving
Instructions:
- Prepare the Pizza Dough:
- In a large mixing bowl, combine the flour and sea salt.
- In a separate small bowl, dissolve the yeast in the lukewarm water. Let it sit for about 5 minutes until it becomes foamy.
- Create a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
- Stir until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the grated mozzarella, thawed and drained spinach, ricotta cheese, minced garlic, and crushed red pepper flakes. Mix well.
- Assemble the Stromboli:
- On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 12×14 inches.
- Evenly spread the cheese and spinach mixture over the dough, leaving about a 1-inch border around the edges.
- Sprinkle the finely grated parmigiano cheese over the filling.
- Carefully roll up the dough from one long edge to the other, forming a log. Pinch the seams and ends to seal.
- Place the stromboli seam-side down on a parchment-lined baking sheet.
- Egg Wash and Sesame Seeds:
- In a small bowl, beat the egg yolk with 1 tablespoon of water.
- Brush the egg wash over the top of the stromboli.
- Sprinkle the sesame seeds evenly over the top.
- Bake the Stromboli:
- Drizzle a little olive oil over the top of the stromboli.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Let the stromboli cool for a few minutes before slicing.
- Serve:
- Warm the marinara sauce and serve it alongside the sliced stromboli for dipping.
Cook’s Tips and Variations:
- Spinach Preparation: Make sure to thoroughly drain the thawed spinach to avoid excess moisture in the filling. Squeezing it in a clean kitchen towel can help remove extra water.
- Cheese Variations: For a different flavor profile, you can substitute some of the mozzarella with provolone or add a bit of feta cheese for extra tanginess.
- Additional Fillings: Feel free to add other ingredients to the filling, such as sautéed mushrooms, bell peppers, or cooked sausage for a meatier version.
- Freezing: The stromboli can be prepared ahead and frozen before baking. Simply wrap it tightly in plastic wrap and aluminum foil, then freeze. When ready to bake, let it thaw in the refrigerator overnight and bake as directed.
Frequently Asked Questions (FAQs):
Q: Can I use fresh spinach instead of frozen? A: Yes, you can use fresh spinach. Simply sauté it until wilted, then drain and chop before adding it to the cheese mixture.
Q: How do I prevent the dough from becoming soggy? A: Ensure the spinach is well-drained and avoid overfilling the stromboli. Also, bake the stromboli on a preheated baking sheet or pizza stone to help achieve a crispy crust.
Q: Can I make the dough in advance? A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling out.
Q: How long will leftovers keep? A: Leftover stromboli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.
This Copycat Sbarro Spinach Stromboli is a delightful and versatile dish that brings the flavors of a beloved restaurant favorite into your home. With its savory spinach and cheese filling, golden crust, and delicious dipping sauce, this stromboli is sure to become a regular on your menu. Enjoy making and sharing this scrumptious dish with your family and friends!
