All you need for this Spinach Provolone Stromboli is a serious craving for delicious!
Since yeast doughs will not be rushed you will need some extra time
So this one is perfect for a weekend meal!
There are so many amazing vegan cheeses available to us nowadays that it really makes vegan life so much easier and better!
I am using Daiya Provolone slices for this spinach provolone stromboli
But your favorite vegan cheese combination will work just fine.
A mix of mozzarella shreds too since I wanted a super cheese overload!
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Tools I Used for this One!
Yield: serves 8-10
Spinach Provolone Stromboli
Prep Time
2 hours
Cook Time
45 minutes
Total Time
2 hours 45 minutes
Ingredients
- 1 Recipe Pizza Dough
- OR 1- store bought pizza dough
- 1- 5oz Package Baby Spinach
- 1 -5oz Package Baby Kale
- Fresh Basil 1 cup chopped
- Fresh Rosemary 2 teaspoons minced
- Fresh Garlic 5 cloves minced
- Daiya Provolone Slices 1 package (8 slices)
- Any Mozzarella Shreds ¾ cup
- Vegan Parm Cheese ¼ cup
- Salt 1 teaspoon
- Crushed Red Pepper ¼ – ½ teaspoon
- Olive Oil 1 Tbs + more for brushing
Instructions
- First preparethe pizza dough as per the instructions on that recipe/ blog post
- While the dough is resting, bring a large pot of salted (about 2 teaspoons) water to a boil and prepare an ice water bath
- Once the water boils blanch the baby kale and let cook for about 4 minutes to tenderize then lift it out with a colander and plunge into the ice water to stop the cooking (this also keeps it’s vibrant green color)
- Next do the same to the baby spinach but this only needs to cook for about 1 minute
- Drain the kale & spinach of as much water as possible by squeezing handfuls of it and transfer it to a large mixing bowl.
- Add the chopped basil, garlic, olive oil, 1 teaspoon of salt, vegan parmesan cheese and the crushed red pepper (I used ¼ tsp but thought more would not be bad, since I like spicy, but use your judgement)
- Toss the mixture to distribute evenly and by this time the dough should have risen to double in size
- Roll the dough on a lightly floured surface to approximately 18″ x 15″
- Layer the cheese sliced over the surface of the dough leaving a 1″ border on all sides
- Sprinkle the vegan mozzarella over that and then layer with the spinach mixture and then roll up jelly roll style tucking in the edges as you roll
- Pinch the seam together and it is helpful to use a brushing of water to help seal it, I did not do that and got a slight blow out from the seem popping open while it baked.
- Brush the top with additional oil and a sprinkling of vegan parmesan cheese and the finely chopped rosemary
- Let the stromboli rest in a warm spot while your oven preheats to 350°F and then bake for 45 minutes or until it is browned and you may seem some bubbly spots of cheese oozing out! YUMM!
- Rest 5 minutes before cutting and serve warm
Notes
Stromboli can be served hot out of the oven or at room temperature.
Leftovers should be wrapped and refrigerated for up to 1 week, reheat to serve
