Preheat oven to 425˚F.
Is stromboli made from pizza dough?
Stromboli is a type of turnover filled with various Italian cheeses and cold cuts or vegetables. The dough used is either Italian bread dough or pizza dough. Bread dough, cheese (typically mozzarella), meat or vegetables are the main ingredients. Stromboli’s are usually thought of more with Pizza.
Whats the difference between a calzone and a stromboli?
The major difference between a calzone and a stromboli is how they are folded and sealed before they are baked. Here’s the best explanation I can find, courtesy of Bon Appétit: A calzone is a taco, while a stromboli is a burrito. Calzones and tacos are folded into a half moon shape. Stromboli and burritos are rolled.
How do you Prebake Pillsbury pizza crust?
Pre-bake dough for 8-9 minutes. Flip crust with spatula. Top with pizza sauce, cooked meat, cheese and other toppings as desired. Bake 6-10 minutes longer or until crust is deep golden brown.
How do you stretch Pillsbury pizza dough?
The gluten in cold dough becomes tighter due to the lower temperature and this causes it to shrink when stretched out or snap back into place. The best way to fix this issue is to make sure that your pizza dough is warmed up to room temperature before stretching it out.
Do stromboli have sauce in them?
Stromboli is an entirely different shape than a calzone—they’re more of a cylinder and contain several layers (cheese and meat, but rarely contain tomato sauce).
What’s bigger a stromboli or calzone?
You seal a stromboli by rolling it in a spiral and folding some extra dough back over the stromboli. Both get an egg wash to make sure the dough stays out. Calzones, sliced in half, are smaller and shaped like half-circles.
How do you keep a stromboli from getting soggy?
How do you keep a stromboli from getting soggy? Stromboli can end up soggy as it has heavy stuffing inside. So avoid making it soggy, you can spread an even layer of cheese with a thin layer of topping. Just have to make sure we don’t overcrowd the stuffing.
What’s a Sicilian style pizza?
Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.
What happens if you dont Prebake pizza crust?
If you end up cooking the dough low and slow then you won’t get a good rise on the crust, it will be dense and cardboard like, and the middle probably won’t cook through. Turn up the heat high and cook the whole pizza at once – no messing around with pre cooking the base needed here.
Is Pillsbury dough good for pizza?
Unlike frozen pizza crust, Pillsbury refrigerated pizza crust dough is ready to bake. Just unroll pizza dough on a sheet pan, prebake for 8 minutes, then add your favorite toppings and finish baking according to package directions for delicious oven-fresh pizza with a golden brown crust.
How do you make canned pizza dough taste better?
You can make Pillsbury pizza dough tastier by adding seasoning to it red pepper, minced garlic, parmesan, etc. Brushing the crust with olive oil will help you get a crispier and more flavorful crust. You can also use the pizza dough in more creative ways by turning it into a calzone, or stuffed crust pizza.
Should you use a rolling pin for pizza dough?
Dough Recipes
When stretching pizza dough, you should never use a rolling pin, as it will push out all the gas, negatively effecting oven spring and resulting in a condensed, tough texture.
Should you roll or stretch pizza dough?
So should you use a rolling pin for pizza dough? Stretching or rolling will create a different style of pizza so it’s down to personal preference. A rolled dough makes styles such as “thin crust” or cracker thin. Stretched dough is more suited to Neapolitan and New York style pizza.
What to put in Stromboli?
How to make a pepperoni Stromboli?
How do you make homemade pizza dough?
Make the homemade pizza dough. Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.
Quick and Easy Stromboli
This website may include affiliate connections and advertising in order for us to be able to supply you with recipes.Please review my privacy statement.The Italian salami, pepperoni, pizza sauce, and cheese are piled high on this Quick and Easy Stromboli recipe.
This recipe is so quick, simple, and tasty that you’ll want to cook it over and over again!Stromboli is a simple dish that can serve a large group of people.This Easy Ham and Swiss Stromboli and this BBQ Chicken Stromboli are both delicious options if you enjoy Stromboli as much as I do.
Homemade Stromboli Recipe
Are there any times when you make something and question why you haven’t done it before?This, my friends, is ″the recipe″ you’re looking for.Wow, what a difference a year makes.
We’ve been losing out on so much!It is impossible to overstate how simple this dish is to prepare.Making this dish takes only a few minutes, and baking it only takes 15 minutes.You may always change up the ingredients to suit your family’s preferences.
- However, the combination of Italian salami, pepperoni, and cheese was delectable!
- The fact that this has taken me so long to make is beyond comprehension.
- You may save time by using a pre-made pizza dough, which can be assembled in less than 10 minutes.
- Because things have been so hectic around me recently, you can bet your bottom dollar that this dish will be made on a weekly basis.
- You’re going to like it as much as I do!
- You won’t be able to get enough of it once you get started!
What is Stromboli?
This sort of turnover is loaded with various Italian cheeses, cold cuts, and veggies, and then baked till golden.Italian bread dough or pizza dough are the types of dough that are employed.The primary components are bread dough, cheese (usually mozzarella), meat, and veggies, among other things.
Stromboli are typically associated with pizza, but they are also delicious on their own.You might say it’s a unique variation on the classic Calzone.While the contents for a Calzone are stuffed into pizza dough, the ingredients for a Stromboli are rolled in it.This Stromboli is a little different than the others.
- As you can see, the ingredients are not your typical pizza toppings.
- This meal, in my opinion, has a greater chance of being served at any time due to the contents of the package.
Stromboli Ingredients:
- Refrigerated pizza dough: I used Pillsbury Thin Crust, which is a pre-made thin crust.
- Choose the finest pizza sauce for your family from a variety of options.
- Italian salami has always been a favorite of mine.
- Pepperoni: It is better if it is thinly cut
- Mozzarella Cheese: When cheese is cut into slices, it melts evenly.
- Mix the egg and water together and distribute over the top of the pizza dough’s outside edge.
- Italian seasoning should be sprinkled on the exterior for the greatest results.
- Freshly cut parsley is used as a garnish.
How to Make the Best Stromboli:
- Preheat the oven to 400 degrees Fahrenheit. Stretch the dough out on a piece of parchment paper once it has been rolled out. Distribute the pizza sauce across the pizza crust, leaving about 2 inches around the border. The dough should be rolled up like a cinnamon roll, with the corners pinching together to seal and the seam folded in. Top with Italian salami, then cheese, and finish with pepperoni. Place the stromboli seam side down on a flat surface. Brush the top of the cake with the egg and cut little slats into it. 14 cup cheese, Italian spice, and fresh parsley are sprinkled on top of the dish.
- Preparation time: 15-20 minutes, or until the top is golden brown. Serve with warm pizza sauce on the side.
The Recipe Critic Pro Tip:
If your Stromboli burns before the interior is done, it is possible that your oven is too hot! For the best results, bake the stromboli in the bottom half of the oven for around 20 minutes.
Variations when making Stromboli:
- Ingredients that add texture: Mushrooms, bell peppers, onions, and black olives are all excellent texture fillers.
- Meat: Pepperoni, bacon, Canadian bacon, and sausage are all tasty variants on the traditional meat.
- Melting cheeses like as mozzarella, fontina, gouda, asiago, provolone, and gruyere are excellent choices.
- Fresh or frozen dough will work well for this Stromboli recipe
- however, fresh dough is preferred.
More Easy Pizza Dinners:
- Best-Ever Zucchini Crust Pizza
- Ketogenic Pizza
- Skillet Pizza
- Pizza Stuffed Crescent Rolls
- Pizza on a Stick
- Pizza on a Stick
- Pizza on a Stick
- Pizza on a Stick
- Ingredients: 1 tube Pillsbury thin crust refrigerated pizza dough
- 1/2 cup pizza sauce
- 12 slices Italian salami
- 16 slices pepperoni
- 1 1/4 cup mozzarella cheese divided
- 1 egg beaten
- 1 teaspoon Italian spice
- optional: 2 Tablespoons fresh chopped parsley
- Preheat the oven to 400 degrees Fahrenheit. Stretch the dough out on a piece of parchment paper once it has been rolled out. Distribute the pizza sauce across the pizza crust, leaving about 2 inches around the border. Then add the Italian salami, followed by the cheese, and finally the pepperoni. Roll the dough up like a cinnamon roll, pinching the sides to close and folding where the seam is. Place the stromboli seam side down on a flat surface. Brush the top of the cake with the egg and cut little slats into it. Bake for 15-20 minutes, or until the cheese is golden brown on top, till the Italian spice is incorporated and the fresh parsley is sprinkled on top. Serve with warm pizza sauce on the side.
On February 17, 2020, an update was made.Originally published on May 19, 2016, this post has been updated.6 Calories per serving 346 kilocalories (17 percent ) 33 g of carbohydrates (11 percent ) 17 g of protein (34 percent ) Glycemic Index: Fatty Acids: Fatty Acids: Fatty Acids: Fatty Acids: Fatty Acids: Fatty Acids: Fatty Acids: (25 percent ) 7 g of Saturated Fatty Acids (35 percent ) 66 milligrams of cholesterol (22 percent ) Sodium is 1236 milligrams (52 percent ) Potassium is 186 milligrams (5 percent ) 1 gram of fiber (4 percent ) 5 g of sugar (6 percent ) Vitamin A398 IU (International Units) (8 percent ) Vitamin C3mg (ascorbic acid) (4 percent ) Calcium is 129 milligrams (13 percent ) Iron3mg is a dietary supplement (17 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.
The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.Course Main Course for Dinner American cuisine, Italian cuisine, and Italian American cuisine Keyword How to make Stromboli, Stromboli Recipes, and more Stromboli
Stromboli vs. Calzone: What’s the Difference? – My Recipes
Those two things are NOT the same.Calzones and stromboli are both popular Italian dishes in the United States, at least in terms of popularity.Despite the fact that the terms are sometimes used interchangeably, a calzone (pronounced cal-zone-eh) and a stromboli (pronounced strom-bowl-e) are two very distinct items.
Although these portable pizza versions use some of the same ingredients, their origins, sealing processes, and fillings distinguish them from one another.Never believe anyone who tells you that the two dishes are interchangeable when it comes to stromboli vs.calzone.(This is due to the fact that they are not!) As an alternative, use our guide to learn the distinctions between the two—and to make your next trip to a pizza parlor or Italian restaurant a little less stressful.
Origins
First and foremost, though, is this: If you assumed that stromboli originated in Italy, you were mistaken—it was really created right here in the United States of America.ck-Cheesy Chicken-and-Spinach Stromboli with a Creamy Tomato Sauce Ring Photographer Greg Dupree; food stylist Emily Nabors Hall; prop stylist Claire Spollen are all credited with this shoot.Photographer: Greg Dupree; food stylist: Emily Nabors Hall; prop stylist: Claire Spollen; food styling: Stromboli is said to have been invented by Italian-Americans in Philadelphia in the 1950s.Romano’s Italian Restaurant & Pizzeria, which is still in operation today, claims to have been the first establishment to adopt the name in the United States.
According to mythology, the proprietor of the eatery was having difficulty coming up with a name for his new sandwich.A client who was well-versed in the tabloids proposed the name ″stromboli,″ which was a homage to the newly released romantic film starring Ingrid Bergman and Roberto Rossellini.Those unfamiliar with 1950s Hollywood gossip may be interested to know that the film Stromboli is infamous for the off-screen love affair that exists between its two married actors.Calzones, on the other hand, are distinctly Italian in origin.
- Calzones, which were first made in Naples in the 18th century, soon gained popularity as a popular street dish because they are simple to consume while standing.
- Are you looking for calzone recipes that are simple to make?
- Take a look at these: Watch this video to learn how to make Supreme Pizza Pie.
Sealing Techniques
The most significant distinction between a calzone and a stromboli is the manner in which they are folded and sealed before being cooked.According to Bon Appétit, this is the best answer I’ve been able to find: A calzone is similar to a taco, while a stromboli is similar to a burrito.Calzones and tacos are folded into a half-moon shape before being baked or served.
Stromboli and burritos are made by rolling them.Isn’t it straightforward?Both begin with the same information: Pasta rolled up and topped with items such as sauce, cheese, ground beef, and veggies What really matters is what occurs after that.The image GettyImages-686770909.jpg is courtesy of Hein Van Tonder / EyeEm and Getty Images.
- EyeEm/Getty Images photo by Hein Van Tonder To seal a calzone, fold it in half and use a fork to press the ends together tightly.
- To properly seal a stromboli, you must first roll it into a spiral shape and then fold over the excess dough to preserve the contents within the stromboli.
- Do you have difficulties visualizing it?
- Consider the following scenario: If a piece of pizza and a Little Debbie Swiss Roll had a child, the result would be a stromboli, which is a combination of the two.
- Are you looking for stromboli recipes that are simple to make?
- Take a look at these:
Fillings
While stromboli and calzones might have ingredients that are fairly similar (meat, cheese, veggies), there are a few key distinctions between the two.Tomato sauce, mozzarella, and (nearly invariably) ricotta are the main ingredients of calzones, which are similar to those of pizza.Stromboli are normally made without the addition of ricotta.
A low-moisture mozzarella cheese is preferred by most chefs in order to keep moisture at bay.Also common in stromboli are cold cuts and other meats that are more commonly associated with sandwiches than with pizza, such as salami and capicola.
Where’s the Sauce?
There are a few key distinctions between stromboli and calzones, despite the fact that they may both be filled with meat, cheese, and veggies.Tomato sauce, mozzarella, and (nearly invariably) ricotta are the main components in calzones, which are similar to those in pizza.It is customary to make stromboli without the use of ricotta cheese.
To keep moisture at bay, most chefs prefer to use only low-moisture mozzarella.Stromboli may also contain meats that are more commonly associated with sandwiches than with pizza, such as salami and capicola.
5 Tips to Try with Pizza Dough That Won’t Stretch
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– There’s nothing quite like a freshly baked pizza from scratch.You may decorate it with whatever you like and enjoy it with family and friends at any time of the year, including the holidays.Pizza dough, on the other hand, may be a bit of a difficulty.It is necessary to prepare the elastic and stretchy pizza dough in the proper manner in order for it to function as a pizza base.
- However, even if you have all of the components just perfect and believe you’re on top of things, the process of stretching it out might be a very different story.
Stretching Out Your Pizza Dough
You’ve undoubtedly seen it yourself: a skilled pizza maker tosses a disc of delicious and elastic dough into the air and then stretches it out nimbly until it is round and ready to be topped with delicious stuff.While it is not necessary to toss the pizza dough flamboyantly into the air, it is still necessary to stretch it out in order for it to be topped and baked properly.It’s at this point when a lot of individuals at home have difficulty.
Occasionally, the dough will expand, only to snap back to its original dimensions.Some of the time, the dough just breaks apart.So, how can you make your pizza dough stretch properly at home so that you can cook delicious pizza for your family and friends?Here are some suggestions for getting the most of your pizza dough’s remaining stretch:
1 – Make Sure the Pizza Dough Is at the Right Temperature
Pizza dough is flexible and elastic because it includes a protein known as gluten, which gives it this characteristic.The dough may be too chilled if it appears to be too elastic and snaps back and shrinks even when stretched out.Because of the lower temperature, the gluten in cold dough becomes tighter, causing it to shrink when stretched out or snap back into place when pressed back into place.
The most effective technique to resolve this problem is to ensure that your pizza dough has been allowed to warm up to room temperature before stretching it out.The dough can be placed into a mixing basin that has been greased if you purchased your pizza dough already mixed from a store and it is still cold.Simply cover it with plastic wrap and let it aside for approximately half an hour.It should be warm enough to handle and stretch at that point.
- In the event that you have a frozen batch of pizza dough that you want to use, read on for my recommendations on how to thaw it.
2 – Use More Olive Oil
As soon as you’ve prepared your heated pizza dough, it’s time to begin stretching it out.Some individuals prefer to dust their cutting board or kitchen bench with flour before beginning to work with pizza dough, but this is not always a good idea.It has the potential to alter the consistency of certain pizza dough and make it difficult to work with.
Two to three tablespoons of extra-virgin olive oil should be used at this time, according to taste.Cover your hands with the oil, as well as the place where you will be preparing the dish.You’ll be able to prevent the pizza dough from sticking and ripping in this manner.Because of this, stretching the dough will be much simpler, and the pizza dough will come out nicely golden once it has been baked in the oven.
3 – Press Out the Pizza Dough First
First, use the palm of your hand to flatten the dough before beginning to stretch it into a desired form.Maintain your firmness and make certain that the dough is beautiful and flat.Using the middle three fingers of your hands, push the dough into a larger circle from the center of the dough circle, working with one hand at a time, until you’ve finished.
The disc should have a diameter of around six inches and a depth of at least half an inch to be considered ideal.If the dough snaps back a little during this procedure, that is something to look out for.When the procedure is completed, it is usual for it to be a little bit elastic; however, if it shrinks much, it is likely that it is still too cold.You will need to rest it in a covered dish for another 15 to 20 minutes in order for it to reach the closest temperature to room temperature as feasible in this scenario.
4 – Gravity Is Your Friend
Even while pizza dough tossing appears to be a fun activity, it is not the most effective method of stretching dough at home.That procedure should be left to the professionals who have been doing it for a long time!One of the most effective ways to stretch your dough is to grip a portion of one side with both hands and let the remaining portion flop down in front of you.
Gravity will gently stretch the dough downward as it rises in the air.Continue to move between your fingers until you’ve equally extended out from all of the outside sections of the circle’s circumference.The completed pizza foundation should be around one-third of an inch thick, at the very least.Furthermore, don’t be too concerned if the stretching has resulted in thin or tiny holes in the fabric’s weave.
5 – Set it on the Pan
Following the stretching process, you may carefully set it on your pizza pan, ready to be topped with delectable fillings.This is also the time when you have the opportunity to repair any thin sections or holes.However, as long as you have a pizza base that is around 10 inches in diameter, you’ll be in fine shape to proceed with your recipe as planned.
In order for the base to be approximately one-third of an inch thick, make sure any thicker areas are smoothed out.Then, by folding over neighboring portions, you may conceal any gaps or thin places that may exist.Just keep in mind that it does not have to be flawless.
Final Thoughts
Cooking homemade pizza for your family and friends is a delicious treat that everyone will enjoy.However, creating the pizza dough is not always straightforward.Many individuals have difficulty stretching out the dough in the proper manner without ripping it or causing it to shrink back too much.
This may be really annoying, especially if you’ve already spent hours creating the dough and have hungry people waiting for you to serve them their meal!The good news is that this is a rather simple issue to resolve.The majority of the time, it is due to a cold pizza dough.Always work with pizza dough that has reached room temperature before stretching it out.
- Knowing how to stretch your dough allows you to experiment with different approaches to create chewy or crispy pizza dough.
What’s the Difference between Calzone and Stromboli?
Calzones and stromboli are not the same thing, despite the fact that they both come under the category of portable pizzas.In their most basic form, calzones are pizzas that have been folded in half and then loaded with cheese.Calzones are a type of pizza that originated in Naples, Italy, and may be found in a variety of shapes and sizes.
Their trademark half-moon shape makes them convenient to pack for a quick lunch or snack on the go.It is common to find them packed with mozzarella, provolone, or ricotta, and variants include the inclusion of tomatoes or tomato sauce as well as other ingredients including salami, ham, minced meat, and vegetables.Calzones are often baked in the oven, although they can also be fried in a skillet (more like a dumpling or turnover).However, despite the fact that stromboli sounds equally Italian, it is commonly acknowledged that the meal originated in Philadelphia in the 1950s and was invented by Italian immigrants in the United States.
- Stromboli are a completely different form than calzones; they’re more of a cylinder in shape and include numerous layers of cheese (cheese and meat, but rarely contain tomato sauce).
- Stromboli is produced by spreading out the dough (either pizza dough or bread dough) and arranging the ingredients on a baking sheet, then rolling it all up in a manner similar to a cinnamon roll and slicing the log-shaped cylinder after it has been baked and removed from the oven.
- Pinwheel patterns of meats, cheeses, and even vegetables are visible on the resultant slices of bread.
- Briefly put, calzones are folded pizzas, while stromboli are rolls of pizza—both of which are excellent alternatives for when you’re in a hurry and need a pizza fix.
- Take a look at our nine stomboli and calzone recipes and get to baking.
- Calzone with Smoked Salmon and Mozzarella.
- Smoked salmon is an uncommon ingredient to this delicious calzone mix, but it works well.
- Use fresh Roma tomatoes and the freshest mozzarella you can find to create a snack that is the ideal size for a lunchbox (divide the dough into four pieces).
- Get the recipe for our Smoked Salmon and Mozzarella Calzone.
- Calzone with Italian sausage A calzone with sausage and cheese is far superior to a frozen Hot Pocket.
- Ricotta, provolone, and parmesan cheeses, as well as spicy Italian sausage and pepperoncini, are used in this dish.
- Use your creativity to braid the dough to create a calzone that is as tasty as it is Instagram-worthy.
- Get the recipe for our Italian Sausage Calzone.
- Stromboli made in a snap No other stromboli recipe is as straightforward as this one.
- You may save time by using store-bought pizza dough, and you can use any deli meat you choose (though this recipe calls for sliced ham).
- Feel free to use more jalapenos if you want to give it a little more zip.
Get the recipe for our Easy Stromboli.Calzones in the shape of a crescent Crescent roll calzones are the perfect bite-sized appetizers to serve as hors d’oeuvres at a party if you’re seeking to make something a little different than the traditional calzone.Garlic powder, dried oregano, mozzarella, and parmesan cheese combine to make it difficult to consume just one of these delicious treats.Find out how to make the recipe.
Mini Calzones are little calzones that are baked in a mini-oven.Mini calzones are Italy’s equivalent to empanadas, and they’re delicious.It is possible to prepare these at the last minute using prefabricated pie crusts and to fill them with any mix of meat and cheese that you like.
Find out how to make the recipe.Stromboli with Chicken and Broccoli Rabe Made-from-scratch dough makes this chicken and broccoli rabe stromboli especially special; top with garlic, oregano, red pepper flakes, mozzarella, sweet cherry peppers, and provolone to make it even more memorable.Find out how to make the recipe.
- Stromboli from Smitten KitchenThis is an exceptionally adaptable recipe that can be made in a classic stromboli form or adapted to a babka-shaped loaf, which makes it ideal for taking to a friend’s house for a dinner party.
- If possible, use fresh herbs (such as oregano and basil).
- Find out how to make the recipe.
- Vegan Stromboli is a dish that is made with vegan ingredients.
- This vegan stromboli is the perfect main dish for a vegetarian supper since it is loaded with spinach and bell peppers, and it also features a tomato sauce prepared with plum tomatoes, herbs, garlic, and spices, which is a unique variation on the classic.
- Find out how to make the recipe.
- Stromboli with ham and Swiss cheese In essence, this stromboli is a handmade version of the popular Hot Pocket sandwich.
- It is created using prefabricated French loaf dough, ham, green onions, and bacon strips for additional taste.
- Find out how to make the recipe.
What Is the Difference Between a Calzone and a Stromboli?
A stromboli and a calzone are two distinct types of pizza.Please, I implore you, put your faith in me.Everyone doesn’t believe me when I tell them this (since I’m the sort of person who loves to speak about stromboli a lot).
I give them a thorough description of what a stromboli and a calzone are, among other things.Their suspicious response is ″Ok, fine,″ and then they walk away saying something along the lines of ″That man was odd, wasn’t he?″ or something like.That is not how things are going to turn out.In this lesson, I’m going to tell you what the difference is between the two types of pizza, and then you’re going to write it down in your diary to use as a mantra.
- Maybe you’ll even get it tattooed on your body to commemorate the occasion.
- Who’s to declare what’s best?
- Calzones and stromboli are both variations on the pizza dish.
- There are several distinct varieties of a sealed, portable pizza that may be made with the same basic components.
- There’s pizza dough, cheese, and toppings to choose from.
- There’s sauce on the side every now and again.
- Let us get into it in a moment.
- Here’s how they differ from one another:
The Sealing Technique
The most significant distinction between a calzone and a stromboli is the method by which they are sealed.If you’re looking for a straightforward comparison, here it is: a calzone is comparable to a taco, and a stromboli is comparable to a burrito.Tacos and calzones are usually folded to keep them from falling apart.
Burritos and stromboli are always served in a folded up fashion.A calzone is sealed by folding it in half and crimping the edges together.Sealing a stromboli is accomplished by wrapping it up in a spiral and folding the additional dough back over the stromboli.Both are brushed with egg wash to ensure that the dough does not stick to the pan.
The Shape and Size
Because of the differences in sealing processes, calzones and stromboli start off with distinctly different forms.When forming the dough for a calzone, you should shape it into a circular.A little half-circle is formed by folding the circular in half.
Calzones are often served as a single portion.When you roll out dough to make a stromboli, you are essentially rolling out an extended rectangle.After the rectangle has been rolled, it is formed into a long, slender, cylindrical pizza cigar shape.Stromboli is intended to be served in slices to a large number of people.
The Origin
Another point of distinction is where they originate. Calzones are a traditional Italian dish. Actually, legitimately, 100 percent -certified Italians are in the picture here. These pizzas, which originated in Naples as a casual manner of eating pizza while standing on the street, vary in terms of ingredients and preparation methods depending on where you are in Italy.
Stromboli
Stromboli is a filled bread that may be made using either pizza dough or Italian bread dough.It can be loaded with a variety of Italian cheeses, cold meats, or vegetables.It takes just 35 minutes to prepare this delectable Stromboli, which is cooked in the shape of a long cylinder.
It is perfect for a Pizza Party.According to historical records, the Stromboli was originated by Italian Americans in the United States in Philadelphia, and it is extremely similar to a calzone in taste and appearance.Stromboli is a type of pizza that does not typically feature tomato sauce and instead has all of the pizza components.These days, however, it is created with pizza ingredients and baked like a rolled pizza in a pizza oven.
- In spite of being rolled and baked, the stromboli comes out perfectly and is quite easy to handle.
What is the difference between a stromboli and a calzone?
A Stromboli and a calzone are quite similar in appearance.The Stromboli differs from a calzone in that it is cylindrical in form.Make a Stromboli by rolling out pizza dough into a square or rectangular shape and topping it with pizza toppings.
The stromboli is cooked after it has been rolled into a tight log.A calzone, on the other hand, is constructed using a circular pizza dough that is folded in half with the filling before being baked.Stromboli is a combination of everything that is good about pizza and calzone.The dough features a delicate pillowy texture, with a layer of tomatoes and other toppings on top.
- Finally, the cheese that has been added ensures that the dough does not adhere to itself.
How do you keep a stromboli from getting soggy?
Stromboli can get mushy due to the amount of filling it contains.To avoid making it soggy, you can spread an even layer of cheese on top of a thin layer of topping to prevent it from becoming soggy.Simply make sure that the stuffing does not become too crammed in.
Stromboli is certainly a filling and tasty supper on its own.In order to make this version, I needed to use a dough that required very little preparation because I had other versions planned in addition to this one at the time I decided to make it.The dough can be prepared in 35 minutes, making this a realistic possibility.This is a simple No Rise Stromboli dough that can be prepared in only 35 minutes and will satisfy your pizza appetite.
- I took inspiration from this recipe and tweaked it to suit our preferences.
- My Pizza Party Platter, which includes Stromboli, is part of the Pizza Party that I planned for BM 116, Week 1 with four days of Pizza Party Platter.
- You can see what I had shared as part of Day 4 Platters for Elders on C4AS if you want to see what I had shared.
Thalis & Platters
Week 1: Platters for Kids Day 1: Pyjama Party Day 2: Sandwich Platter Day 3: Fusion Platter Week 1: Platters for Kids Day 1: Pyjama Party
PIN This for Later!
Making the No Rise Pizza Dough is shown with photographs. Easy Stromboli Recipe – Step by Step Instructions
Ingredients Used to make this Easy Stromboli
When you are preparing for a pizza party, you will undoubtedly want a dough that is simple to produce and that rises swiftly to the occasion.It was a joke, of course!This simple No Rise Stromboli Dough is ready in approximately 30 to 40 minutes after it has been resting.
In little time at all, you’ll have a dough that will transform into a scrumptious Stromboli.A pizza sauce was used as the base layer, followed by roasted veggies and plenty of Mozzarella cheese before being formed into a roll.I hope you enjoy it!The baking time is approximately 20 to 25 minutes, and you can always make this roll ahead of time and freeze it.
Serving Suggestion:
You are not required to offer anything else with this Stromboli dish. This one, when served on a pizza dish, certainly adds to the thrill!
Easy Stromboli in 35 mins for Pizza Party
Stromboli Dough
- 2 and a quarter cups 2 cups of all-purpose flour
- 1 envelope instant pudding mix are the starting points. Fleischmann’s Pizza Yeast was the yeast I used.
- 1.5 teaspoon sugar
- 3/4 teaspoon salt
- 2/3 cup warm water
- 3 tablespoons olive oil
Toppings used
- 1/2 cup Marinara Sauce
- 1/2 teaspoon Basil
- 1/4 teaspoon Oregano
- red chili flakes
- 3/4 cups Mozzarella Cheese
- 3/4 cups Parmesan Cheese
- 3/4 cups Processed Cheese
- 1 cup Roasted Vegetables (I used three different capsicums and onions)
- 1/2 teaspoon Basil
- 1/4 teaspoon Oregano
- red chili flakes
- 1/2 teaspoon Basil
- 1/4 teaspoon Oregano
- red chili flakes
For the Stromboli Dough:
- Make the dough by mixing it in a food processor or mixing it in a bowl. I used my Kitchenaid to do the task in a short amount of time.
- Place the flour, undissolved yeast, sugar, and salt in a large mixing bowl or food processor
- mix well.
- Mix the water and oil together until they are completely mixed.
- Gradually include the flour, mixing in 1/2 cup at a time, until the dough comes together in a ball. If necessary, add extra flour to make the dough easier to handle
- nonetheless, the dough should be slightly sticky.
- Transfer the dough from the bowl to a floured work surface and knead for about 5 minutes, or until the dough is smooth and elastic in texture.
- Allow the dough to rest in the basin for 10 minutes.
- Preheat the oven to 200 degrees Celsius. Prepare a large baking sheet by lining it with parchment paper.
- Dust a rolling sheet with flour, then take the dough and roll it into a large rectangle on the parchment paper, approximately 10 by 14 inches in size.
Assembling the Stromboli:
- Set aside the roasted veggies, which have been lightly salted and sprinkled with red chili flakes.
- 2 inches of space between the borders should be left to allow for the spread of the marinara sauce.
- The roasted veggies should be placed on top of the sauce, followed by the shredded cheeses sprinkled throughout
- Brush the sides of the stromboli with water and begin rolling it up lengthwise like a roll, pinching the corners to close
- A milk wash should be used to the stromboli before making gentle lines on the top with a form serrated knife every two inches.
- Sprinkle with parmesan and a pinch of salt and pepper
- Bake for 15 to 25 minutes, or until the top is golden brown.
- If necessary, check the oven at 15 minutes and cover with aluminum foil at the conclusion of baking to prevent excessive cheese browning
- Remove it from the oven and set it aside to cool for 5 minutes before slicing. Extra marinara sauce may be added to the dish if desired
You will need to modify the amount of sauce and topping you use to achieve the desired result.The stromboli will become mushy if there is an overabundance of it.The amount of time it takes to bake may vary depending on how much filling you use.
Using only this sauce, cheese, and roasted veggies, the stromboli may be ready in 15 to 20 minutes, depending on how many ingredients you use.If necessary, you may always check and bake for another 5 to 10 minutes if necessary.
Should You Cook Pizza Dough Before Adding Toppings?
In the event that you’re making pizza from home using raw dough, you may be asking whether you should cook the base first before adding your toppings to it.Some recipes will instruct you to do something, while others will instruct you not to — it’s a bit confusing.I’ll provide you with a good response to your query right here.
So, should you cook the pizza dough first before adding the toppings to the pan?In most circumstances, you do not need to cook the pizza dough before you use it.When using the proper recipe, the proper oven temperature, and without overcrowding the pizza, the dough will cook correctly without the need to pre-cook it.If you’re looking for a pizza dough recipe you can trust, go no further than my finest pizza dough recipe, which produces consistently delicious pizza.
- There are several situations in which it may be appropriate to boil the base first, and they are discussed more below.
- Now, let’s take a look at why some sources may instruct you to cook the dough first and how you can ensure that you don’t make a mistake and that you succeed.
Why You Don’t Need To Bake Pizza Dough First
Generally speaking, a precooked foundation will not be as nice as a classic pizza recipe that is cooked in one sitting at a high temperature.You can create a good pizza at home if you have the correct knowledge and equipment.To make the tastiest pizza, you must cook the dough on a very hot surface before topping it with toppings.
Pizza stones are more often used, however pizza steels are a modern approach that will offer even better results than the traditional stone.Steel conducts heat more efficiently than other materials, allowing the foundation to be cooked thoroughly in a shorter amount of time.In addition, they do not fracture like a stone does.This pizza steel is something I own and can highly suggest (click to see on Amazon).
- In the event that you prefer something a little more affordable, consider purchasing a pizza stone made of cordierite such as this one.
- It is less prone to crack than other types of pizza stones.
- The temperature of your normal home oven should be approximately 480F/250C if you’re cooking in it for a long period of time.
- Using this temperature, the base and toppings will be cooked in one piece, with no doughy portions remaining after baking.
- When working with raw dough, a high temperature is critical since it will help the dough to puff fast, cook quickly, and not dry out.
- You will need to cook for around 10 minutes longer if you reduce the temperature, and you run the danger of having a cracker-like exterior and a moist and doughy interior if you drop the temperature too much.
- Slower cooking is considered bad practice, which is why some recipes may instruct you to bake the foundation first before continuing with the procedure.
- You will not get as nice a pizza with this approach, no matter how hard you try.
- There is a long list of additional faults you might do that could result in your foundation being doughy if you don’t perform them correctly or at all.
- Check out the tips and tricks listed below to guarantee you prepare the greatest homemade pizza possible:
Avoid These Mistakes When Cooking The Dough
If you follow these suggestions, you will not have to cook your pizza twice in order to guarantee that the base is completely baked.
Ensure Your Dough Isn’t Too Dry
Yes, you are correct.It is actually preferable for your dough to be wetter since it will cook more evenly.This is due to the fact that the heat from the oven will transform the water into steam, which will let it to rise more easily.
Because the crust is less thick as a result, it becomes crispier.You may believe that using a dry dough would result in crispier pizza, but this is not the case.The dough will not cook as well as it should, and you may end up with undercooked parts in the center.The ingredients in my pizza dough recipe are in the proper proportions.
- As a general guideline, make the dough as moist as you are comfortable handling it.
- If it appears to be dry and floury, add a tablespoon or so of water at a time until it is moist.
- As it grows more moist, it becomes stickier and more difficult to form, but it always produces better pizza.
- If you want to play with percentages, try using 65 percent water to total flour.
- More information may be found in my piece on hydration and percentages, which also includes a comparison of several other recipes as well.
Don’t Add Too Many Toppings
If you pile on too many toppings, the pizza will become suffocating.This might result in the centre of the dough not cooking properly, which is one of the reasons why a recipe would advocate cooking the base first.Keep things as simple as possible.
Allow the freshly baked dough to do the talking, with a handful of toppings sprinkled on top for good measure.Believe me when I say that a well-made, freshly baked dough will be tasty and will not require anything on top.
Don’t Add Wet Toppings
Wet toppings might result in a foundation that is undercooked.Anything that releases moisture when cooking in a skillet will do the same on a pizza that is baked.Consider the following examples: mushrooms, various wet veggies, and wet mozzarella, to mention a few.
Is it necessary to fry the toppings first?Yes.You should sauté them before putting them on the pizza so that the water may be sucked out.Then they’ll be perfect to put on top of the pizza without getting any of the sauce on the bottom.
Get Your Oven To The Hottest Temperature
The reason why so many recipes propose lowering the temperature of the oven is beyond my comprehension.Pizza should be baked quickly in order to maintain its soft and light crust.You will not obtain a decent rise in the crust if you cook the dough low and slow.
It will be thick and cardboard-like, and the centre will most likely not be cooked through if you cook the dough this way.Turn the heat up to high and cook the entire pizza at once — there is no need to fuss with pre-baking the base here.
Use A Pizza Steel
The pizza steel is an upgrade over a pizza stone since it is composed of metal and hence distributes heat more effectively to the pizza base.A larger cooking surface allows for faster rising of the dough as well as complete cooking of the finished product on the stovetop.If you are using a pizza steel, there is absolutely no need to pre-bake the dough foundation before baking it.
In the event that you cooked it twice, you can end up with a burned bottom!Check out this stainless steel on Amazon, which I personally own and use for all of my pizzas.It has a terrific price, makes excellent pizza, and will never break like a pizza stone.
How To Assemble A Pizza Properly
Be prepared by ensuring that all of your ingredients are ready to go, including your tomato sauce, which should be ready to be spooned on top, and your shredded cheese.Preheating your oven for around 30 minutes is recommended.After that, sprinkle some flour on the dough and stretch or roll it out.
Stretching is preferable since it prevents the removal of all of the air bubbles and the formation of a dense mass.However, if you really must, use a pin.To prevent the dough from tearing as you stretch it outwards, make a thicker mound in the center of the dough.Transfer the dough to a pizza peel or board dusted with flour and semolina and set aside until ready to bake in the oven.
- For those of you who do not have a pizza peel, here are 7 things you may use as a pizza peel in your kitchen.
- Spoon sauce into the center of the dough, working quickly so that the dough does not cling, and press up to create a 1/4-inch space where the crust will be.
- After that, you may add your cheese and other garnishes.
- Open the oven and slip the baking sheet into the oven, preferably one made of stone, steel, or a hefty foundation.
- More information on how to use the peel may be found here.
Types Of Pizza Bases You Should Cook First
Cooking the base first may be preferable in a few situations, although it is not always necessary. If any of these apply to you, it may be worthwhile to boil the base first, although in the majority of situations, this is not essential.
Cracker Crust Pizza
When it comes to pizza bases, cracker crust is an extremely thin base that has the texture of, indeed, a cracker.With little to no rise in the dough, this is an extremely crisp cookie.Ordinarily, you would dock the dough by poking little holes all over the surface of the dough.
A pizza docker or a fork can be used to do this.This essentially prevents the pizza dough from rising as it is baked.It is necessary to cook the base with no toppings or only tomato sauce for the first time before continuing with the second cooking with the toppings.This ensures that the base is completely cooked through, resulting in a cracker-like consistency.
- Although it is not the most popular of pizza varieties, it is another that has the potential to be successful.
- For the vast majority of home chefs, the traditional method of making a pizza will get the results you would expect from a freshly made pizza.
When You Want To Freeze Your Base
Another acceptable reason to cook the dough is to allow you to freeze a foundation for later use.While it is freezing, you may leave the structure of the spherical base intact, and then it will be ready to top when it is thawed later.Although it is handy, it will never compare to the taste of freshly baked dough.
So, if at all possible, go for locally sourced produce.It’s important to remember that the dough balls themselves may be frozen.When you need to use them, simply defrost them in the refrigerator until they are ready.Once they have completely thawed, you should allow them to rise on the counter and cool to room temperature before shaping and baking.
Conclusion
If you were on the fence about whether or not you should bake your pizza dough before topping it, maybe this article has cleared that up for you. Purchase the necessary tools, make use of my dough recipe, and begin to cooking!
Pillsbury™ Classic Pizza Crust
With Pillsbury Classic Pizza Crust, it’s as simple as pie to make your own homemade pizza.In contrast to frozen pizza crust, Pillsbury refrigerated pizza crust dough is ready to bake when it is opened from the refrigerator.Simply unroll the pizza dough on a sheet pan and bake it for 8 minutes before adding your favorite toppings and finishing the baking process according to the package guidelines for delicious oven-fresh pizza with a golden brown crust.
Are you looking for more meal inspiration?Discover new ways to create pizza dough with Pillsbury Pizza Crust in a range of Pillsbury recipes, such as traditional crowd-pleasing appetizers and easy everyday favorites, and you’ll have a new method to make pizza dough every day of the week.Consider the memories you’ll be able to create.
About This Item
- TASTE OF HOME: Make a classic oven-baked pizza in minutes with this recipe.
- REFRIGERATED PIZZA DOUGH: Never frozen, always fresh from the refrigerator
- IN MINUTES, YOU CAN BE READY: There is no need to mix anything or make a mess
- simply unroll, prebake, top with toppings, and continue baking.
- USE OF BOX TOPS IN EDUCATION: Scanning your receipt will result in funds being donated to participating schools.
- There are countless possibilities with classic pizza dough
- it serves as a terrific foundation for your favorite pizza toppings.
Ingredients
WET ENRICHED FLOUR (WHEAT FLOUR, NIACIN, FERRIC SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, DEXTROSE, BLEACHED ENRICHED FLOUR The following ingredients are found in less than 2 percent of the final product: VITAL WHEAT GLUTEN, LEAVENING (GLUCOSIDE DELTA-LACTONE, BAKING SODA), SOYBEAN OIL, POTASSIUM CHLORIDE, HYDROGENATED VEGETABLE OIL (SOYBEAN, PALM, AND/OR COTTONSEED), MONO AND DIGLYCERIDES, NATURAL FLAVOR, X
Allergy Information
WHEAT INGREDIENTS ARE CONTAINED.
Nutrition Facts
| Serving Size 1/6 crust (65g) Amount Per Serving As Packaged Calories 160 |
|---|
| % Daily Value | |
|---|---|
| Total Fat 2g | 2% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 380mg | 16% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 1g | 3% |
| Sugars 4g | |
| Incl. 4g Added Sugars | 7% |
| Protein 5g |
| Iron 1.9mg | 10% |
|---|---|
| Potassium 220mg | 4% |
Prep Instructions
Preheat the oven to 400 degrees Fahrenheit.GREET any size nonstick cookie sheet with cooking spray.The temperature for all other pan types is 425°F.
DOUGH SHOULD BE UNROLLED ON A COOKIE SHEET FORM to the proper thickness and form with your hands.Preheat the oven to 350°F and bake the dough for 8 minutes.ADD a finishing touch if preferred.BAKE for an additional 6 to 10 minutes, or until the crust is a deep golden brown.
- Extra toppings may need a longer cooking time.
How to Make Pillsbury Pizza Dough Better? 15 Hacks
Preparing your own pizza dough may be a nuisance, as well as time-consuming.Store-bought pizza crust, such as Pillsbury Pizza Crust, is a practical and time-saving alternative to making pizza from scratch.Of course, commercial dough will never be able to match the taste and texture of fresh handmade dough.
Are there any ways to make Pillsbury pizza dough even better than it already is?Pillsbury pizza dough may be made tastier by flavoring it with red pepper flakes, minced garlic, parmesan cheese, and other ingredients.It will help you get a crispier and more delicious crust if you brush it with olive oil before baking.Making a calzone or a packed crust pizza with the pizza dough allows you to be more creative with your meal preparation.
- Pizza dough from a box is more than capable of producing a delectable pizza pie.
- However, if you have a little more time on your hands and want to give your pizza a little more taste and personality, you may experiment with a variety of pizza hacks.
- Some of these ideas will be discussed in further depth in this essay.
How to Improve Pillsbury Pizza Dough?
Listed below are some tips and tricks for making store-bought pizza dough taste better. There are fifteen of them, but you are not required to put all of them into action. Read through them all and select the ones that best fit your needs.
Keep It at Room Temperature
Despite the fact that it is a vital stage, it is easy to neglect.Unless the pizza dough has been kept refrigerated, it will begin to shrink the instant you attempt to stretch it out.As a result, you must first bring it up to room temperature.
Afterwards, you may begin to flatten and stretch the material out.This will ensure that the dough remains inflated and will make it easier for you to top it off afterwards.If you want the dough to warm up faster, take it out of the fridge and cover it considerably earlier in the day rather than later.There is no need to speed up this procedure by using a pan or microwave oven to cook it.
Season the Dough
The packaged dough is a bit bland and flavorless in comparison.Furthermore, the crust is frequently the most overlooked component of a pizza.Seasoning it would be an excellent solution to this problem.
Red pepper flakes, a pinch of paprika, a sprig of thyme, black pepper, and other seasonings can be added.Once the pizza dough has been baked, it will have a much more fascinating appearance.
Baste the Dough With Olive Oil
Using an olive oil brush, carefully coat the whole pizza with olive oil, paying special attention to the crust. Contrary to the flavor of most other vegetable oils, the flavor of olive oil actually complements pizza rather nicely. Once the pizza is baked, the oil will impart a beautiful golden hue to the crust. It will also lend a good burst of flavor to the crust, which will be delicious.
Butter Up the Crust
You may use melted butter to brush the edges of the dough in a similar manner to how you would use olive oil. This will result in a crust that is buttery and crispy.
Use Garlic Sauce
Here’s another easy technique to make the crust of Pillsbury pizza dough more tasty without spending much time. Combine olive oil, garlic powder, black pepper, and parmesan cheese in a mixing bowl until well combined. Then, using a pastry brush, paint the entire pizza dough or just the crust with the mixture. This will add a splash of color to the pizza as well as a blast of flavor to it.
Add a Bit of String Cheese
There is no such thing as too much cheese on a slice of pizza.Furthermore, you may sprinkle some cheese on top of the crust to make it even more delectable.String cheese is an excellent method of accomplishing this.
After you’ve flattened the dough, place a piece of string cheese at the edge of the dough.Then fold the edges inward to thoroughly enclose the cheese.Make sure you do not overfill the corners of the pie with cheese, otherwise the crust will not seal correctly after baking.The crust will be filled with melted cheese when you bake the pizza, so be sure to do this before baking the pizza.
Poke Holes to Avoid Bubbles
Some individuals want their pizza to have bubbles on the surface after it has been cooked.If, on the other hand, you do not, you should poke holes in the flattened dough with a fork at regular intervals.This procedure is referred to as ″docking,″ and it is intended to prevent air bubbles from developing in the dough.
It is anticipated that the finished product would be smooth and uniform, with no bubbles.
Add a Bit of Water
Simply adding water to the dough will result in a crispier pizza crust than normal.The water in Pillsbury pizza dough has already been absorbed.You can, however, add a little extra and knead it until it is beautiful and smooth.
Then proceed to create the pizza according to your usual procedure.The crispiness will much improve after baking, as will the overall taste and texture after baking.
Give it More Freshness
When it comes to toppings, you are the absolute ruler of your kingdom.However, including extra freshness into the pizza might assist to balance off the weight of the meat and cheese on the plate.And you may accomplish this quite efficiently by incorporating several herbs into your regimen.
Herbs such as thyme, basil, oregano, fennel, and other similar flavors pair well with pizza dough.Slices of vegetables may also be added to the pizza to give it a more fresh taste.Not only will the addition of sliced tomatoes, capsicums, and red onions brighten and make the meal more appealing, but they will also enhance the flavor of Pillsbury pizza.
Flip It Into a Calzone
If you are weary of the same old pizza, you may try something different and exciting.Furthermore, you can achieve this even with store-bought pizza.A calzone is a type of cross between a pizza and a sandwich, yet it is still quite tasty……………………..
If you want to make a calzone out of pizza dough, simply fill half of the flattened dough with your favorite toppings.Then fold the other half over the top of the first part.All that is left to do is bake it in the same manner that you would typically make pizza, and you will have a wonderful calzone on your hands.
Turn it into a Stuffed Pizza Crust
In a previous section, we described how to pack the crust of your pizza with cheese.You may, however, go further than that.As far as the filling goes, you may use any type of cheese you like.
You may even top it with spinach if you like.Another option is to lay sausage rolls around the edge of the crust and then roll the edges over the top of them.Or, you may pack the entire pizza with whatever you like.You’ll need to divide the dough into two equal halves and flatten both of them to get this result: One of the dough sections should have the stuffing of your choosing placed on top of it.
- After that, carefully lay the second half on top of it to finish it off.
- Squeeze the dough over the edges with your fingertips to seal them.
- Keep an eye out for any leakage of the stuffing.
Make Cheese Sticks
Garlic powder should be mixed into the dough before it is rolled out and baked in a square baking pan.It is important to create the crust as thick as possible since this will aid you while you are attempting to cut it.Now, sprinkle a good amount of cheese (parmesan, cheddar, or any other cheese of your choice), Italian spice, and other herbs on top of the dough to finish it off.
Cut the dough into long squares using a sharp knife.Place the cookies in a preheated oven for 6-8 minutes, or until they have a wonderful golden hue to them.Remove the skillet from the heat and allow it to cool completely, and you will have delightful cheese sticks.You may prepare a dip of your choosing and serve it alongside the sticks to enhance their flavor even more.
Breakfast Pizza With Eggs
What do you think about enjoying a tasty and nutritious morning pizza?To begin, preheat the oven to 500 degrees Fahrenheit.Using a rolling pin, cut the Pillsbury pizza dough into many 6-7-inch rounds and arrange them in the pan.
Cook the spinach, olive oil, and pepper in a saucepan over medium heat for 1-2 minutes, or until
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