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Strombolini
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Teenie Weenie Strombolini Recipe

Yields 42 Bites

The first stromboli is believed to have originated at Romano’s Restaurant & Pizzeria in Essington Pennsylvania in 1950.  Nazzarrano Romano named the meat and cheese filled turnover after the movie Stromboli that ignited the love affair between Ingrid Bergman and Roberto Rossellini.

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    Extra virgin olive oil
    Garlic clove
    Baby spinach
    Pizza dough
    Flour
    Applegate Farms Provolone Cheese
    Applegate Farms the Greatest Little Organic Smokey Pork Cocktail Franks
    Cornmeal
    Salt
    Pepper
2 Tbsp. extra virgin olive oil
1 garlic clove, smashed
1 10 oz. package baby spinach
1 12 oz. package frozen or refrigerated pizza dough
½ cup or more flour
4 slices Applegate Farms Provolone Cheese,
(each cut into 8-12 pieces)
1 package Applegate Farms the Greatest Little Organic Smokey Pork Cocktail Franks
½ cup or more cornmeal
salt and pepper to taste

 

Preheat oven to 375ºF. Defrost pizza dough. Lightly flour work surface and roll pizza dough to 1/8-inch thickness. Cover and let rest to relax  dough. While dough rests, heat oil over high heat in a large skillet. Add garlic and cook until fragrant. Add spinach and toss in oil until wilted. Season to taste with salt and pepper. Place cooled spinach on cutting board and finely chop. Uncover dough and use a knife or pizza cutter to cut dough into 1” x 3 ½” strips. In the middle of each strip, place a piece of cheese and a teaspoon of cooked spinach, then top with cocktail frank. Roll  dough around filling and pinch seam closed. Set each roll, seam-side down, on a cookie sheet dusted with corn meal. Bake until golden brown, about 12-15 minutes. Serve with your favorite Marinara sauce.