Sundried Tomato and Spinach Stromboli

Preheat the oven to 450 degrees F.

Prepare to roll out the pizza dough by dusting your work surface and rolling pin with flour.

With your hands shape and flatten the dough into a somewhat rectangular shape. Place it on your floured surface and roll it out into a rectangle about 18 inches long and 8 inches wide.

Soak the sundried tomatoes in enough water to cover them for at least 5 minutes. Chop the tomatoes into 1/4- to 1/2-inch pieces. Set aside.

Microwave the frozen spinach until it is no longer cold; do not squeeze out any of its moisture. Spread the spinach out on the dough, leaving a 1/2-inch border of dough all around. Sprinkle the tomatoes evenly on top of the spinach and the mozzarella on top of the tomatoes.

With the long side of the dough facing you, roll the dough inwards into a log. Pinch together the edge of the dough where it meets the roll, using a little water to seal it if necessary. Also seal the ends of the roll. If the ends or edges do not stay closed very well, that is okay. Place the stromboli on a floured baking sheet, seam side down.

Bake for 12 to 15 minutes, until the dough has become slightly firm and puffy. Enjoy warm.

Note about the pizza dough: I use half a recipe of A Sweet Pea Chef’s Honey Whole Wheat Pizza Dough. See her recipe box for the recipe – it tastes great and is the perfect amount!