Recipe: Greek-Inspired Stromboli

If Italy married Greece.

In the form of a stromboli.

It would, I’m quite certain, result in something like this.

Although, the only thing Italy brought to the table was the stromboli form.

Everything inside?

Greece’s contribution.

The unmistakable flavor of Kalamata olives.

The tang of feta.

The soft roasted red peppers.

The leafy green spinach.

The juice of a lemon.

Delish.

Although there *is* cheese in this particular stromboli, it’s anything but typical. The focus is square on all the other ingredients.

Which makes me love it even more. And between the whole grain crust and the vegetables, it errs on this side of healthy eats.

So count me in.

I hear there’s a big game coming up.

When it comes to the Super Bowl, it’s really all about the food, no?

And the halftime show.

Of course.

So whether you’re doing it up at a friend’s party or staying in and celebrating on your own turf, this stromboli is a tasty, filling bite that is a perfect addition to your little fete.

Mix all the ingredients together in a bowl. Stuff your stromboli. Bake. Eat.

Who needs it to be more complicated than that when there’s a game to watch?

Greek-Inspired Stromboli
Recipe courtesy of Cate O’Malley

1 tube Pillsbury Artisan Whole Grain Pizza Crust
2 cups cooked chicken
2 cups loosely packed fresh spinach leaves
1/4 cup crumbled feta cheese
1/2 cup shredded mozzarella (I use Cabot)
1/4 cup chopped Kalamata olives
1/4 cup roasted red pepper, sliced into long, thin strips
juice of one lemon
1/2 teaspoon crushed, dried oregano
salt and pepper
olive oil

Preheat oven to 400. Grease a non-stick cookie sheet. Unroll dough onto cookie sheet and roll out. In a medium mixing bowl, mix all the remaining ingredients, except the olive oil. Put the ingredients down the center of your dough and fold the left and right side over the top to enclose it. Brush with olive oil and bake for 20-25 minutes until the top is golden brown. Slice and serve.

Notes:
I serve it with a little tomato sauce on the side for dipping.
For a vegetarian version, swap out the chicken for your favorite cooked vegetables.

*I was compensated by Pillsbury to create this recipe. That doesn’t make it any less delicious.

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