Artichoke-Salami Stromboli

Total Time:
40 min
10 min
30 min

4 servings

  • 1 pound refrigerated pizza dough, at room temperature
  • 1/4 cup extra-virgin olive oil, plus more for stretching
  • 6 cups lightly packed baby spinach (about 5 ounces)
  • 1/2 cup chopped marinated artichoke hearts, drained
  • 4 ounces thinly sliced Genoa salami
  • 4 ounces thinly sliced provolone cheese
  • 2 tablespoons shredded parmesan cheese
  • 1/3 cup chopped walnuts
  • 4 stalks celery (with leaves), thinly sliced
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground pepper
  • Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.

  • Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.

  • Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.

  • Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.

  • Photograph by Ryan Dausch

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