Stromboli is pretty straightforward, but I was so proud of the ones I made a few days ago. One was more traditional – I used slicing pepperoni (from Wrong Direction Farm!) and portabello mushrooms. For the other, I used more mushrooms… and swiss chard. Each had 3 cheeses inside (mozzarella, cheddar, and parmesan) and was made with multi-grain dough. It was ridiculously satisfying, and disappeared quickly.

The lesson? Spinach doesn’t have a monopoly on stromboli stuffing.

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