Make your next pizza night “stromboli night” with this easy Spinach and Mushroom Ricotta Stromboli! It’s filled with ricotta and mozzarella cheese, spinach, onions, and mushrooms!
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Every single person in my family has turned into a pizza connoisseur. We eat it, we make it, and we constantly try to improve our recipes. My father has joked that he currently has more pictures of pizza than his own kids on his phone (although I don’t think he’s actually kidding!). We’ve even upped our pizza game recently and bought a steel pizza plate and flaxseed oil to season it.
My homemade pizza skills could still use some work. I’m getting there slowly but surely. But one thing I’ve tried to make recently and seemed to ace is stromboli! A stromboli is basically a rolled up calzone and, in my opinion, a bit easier to make than trying to get a perfectly formed pizza. Just stretch the dough out, filled it, roll it up, and cook until it’s golden brown and crispy!
My parents used to make this amazing spinach and mushroom calzone. It was made with a balsamic spinach and mushroom mixture made with onions and mozzarella cheese. So good! Since I’m on a stromboli making kick, I was inspired by that flavor combo and recently made a Spinach and Mushroom Ricotta Stromboli that ended up being really delicious!
Spinach and Mushroom Ricotta Stromboli
Stromboli is really easy to make! Whip up a quick, sautéed spinach and mushroom filling. Then, stretch out refrigerated pizza dough (or you could make your own!) and fill it up with ricotta cheese, the spinach and mushroom mixture, and shredded mozzarella. In under an hour, you’ve got yourself a golden, crispy, and delicious stromboli!
First, take out your pizza dough and let it come to room temperature. It’ll be easier to stretch. Now, we’ve got to make our filling. Heat some olive oil in a skillet and add the spinach, mushrooms, and onion. Season everything with salt and pepper and cook until the mushrooms and onion have softened. Remove from heat and set aside.
Add a drizzle of olive oil to a 9×13 pan, or sheet pan, wiping it onto the surface and sides of the pan. Place the pizza dough into the pan and stretch it into a big rectangle. Spread the ricotta over the dough leaving a border around the edge of the dough. Then, spoon the spinach and mushroom mixture on top and follow with the garlic powder and shredded mozzarella cheese.
Carefully roll up the dough, tucking the ends underneath. Brush the stromboli with egg wash and sprinkle some Italian seasoning on top.
Cook the stromboli in the oven for about 35-40 minutes, or until it’s golden brown and crispy. Let the stromboli cool down a bit before slicing it into pieces.
This stromboli is good on its own, but I love serving stromboli with warmed up marinara sauce for dipping.
- 1 refrigerated pizza dough
- 1-2 tbsp. olive oil
- 1 - 10 oz. bag fresh baby spinach
- 1 generous cup baby bella mushrooms, sliced thin
- 1/2 cup onion, sliced thin
- 1/4 tsp. garlic powder
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1 egg, beaten
- 2 tbsp. water
- 1/4 teaspoon Italian seasoning
- Marinara sauce, for dipping
- Take out your pizza dough and let it come to room temperature. Preheat oven to 400 degrees. Wipe a 9x13 pan or sheet pan with olive oil and set aside.
- In a skillet, heat the olive oil over medium heat. Add the spinach, mushrooms, onion, salt and pepper. Cook until the mushrooms and onion have softened. Then, remove from heat.
- Place the pizza dough into the oiled pan and stretch it to fit the pan, flattening it out until it's a large rectangle.
- Spread the ricotta cheese onto the pizza dough, leaving a 1-1 1/2 inch border around the edge of the dough.
- Then spoon the spinach and mushroom mixture on top and finish with the garlic powder and a sprinkle of mozzarella cheese.
- Carefully roll up the pizza dough and fold the ends underneath.
- Mix the beaten egg and water in a small bowl. Then, brush the egg wash on top of the stromboli and sprinkle with Italian seasoning.
- Place the stromboli in the oven and cook for 35-40 minutes, or until golden brown and crispy.
- Remove the stromboli from the oven and allow it to cool down for a few minutes before slicing. Serve with warm marinara sauce for dipping.
While the rest of the fam is working on becoming pizza masters, maybe I’ll work on becoming the first stromboli master! They’re kind of fun to make and even more fun to eat! Especially when dipped into a bowl of warm marinara sauce!
Did you make this Spinach and Mushroom Ricotta Stromboli recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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