avec sauce marinara
Les saveurs et les garnitures de la pizza végétarienne sont à l'honneur ce soir! Ce stromboli, avec son fromage fondu à l'intérieur et sa pâte croustillante à l'extérieur, sera votre nouveau favori. Ingrédients : Pâte à pizza (farine de blé enrichie (farine de blé, niacine, fer réduit, acide ascorbique, mononitrate de thiamine, riboflavine, amylase, acide folique), eau, semoule, huile de canola, sucre, levure, sel, propionate de calcium, stéaroyl-2- lactylate de sodium, sulfate de calcium) (blé) • Poivron • Sauce marinara (eau, pâte de tomates, sucre, sel, amidon de maïs modifié, ail séché, vinaigre, onion séché, huile de soja, poivron rouge séché, épices, herbes, arôme naturel, gomme de xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium) • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Tomates Roma • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Épinards • Tartinade à l'ail (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) (soya) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites).
Allergens
Utensils
Tags
Bocconcinis
100 g
Pâte à pizza
340 g
Sauce marinara
0.5 cup
Poivron
1 unit
Jeunes épinards
56 g
Parmesan, râpé grossièrement
0.5 cup
Tomato
1 unit
Vinaigre balsamique
0.5 tbsp
Tartinade à l'ail
2 tbsp
Huile*
0.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Farine tout usage
0.5 tbsp
- Sprinkle both sides of dough with flour.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- Add half the garlic spread to a small microwavable bowl. Microwave, until melted, 30 sec. Set aside.
- While dough rests, core, then cut pepper into 1/4-inch pieces.
- Roughly chop half the spinach.
- Heat a large non-stick pan over medium-high heat. When hot, add remaining garlic spread, then half the peppers. Cook, stirring occasionally, until tender crisp, 3-4 min. Season with salt and pepper.
- Remove the pan from heat. Add spinach to the pan. Stir, until spinach is wilted, 1 min.
- With floured hands, stretch dough again into a large rectangle shape, 9x13. (NOTE: The dough should now hold its shape.)
- Spread 1/4 cup marinara mixture, leaving a 1-inch border empty around sides of dough.
- Top sauce with pepper-spinach mixture and half the Parmesan. Tear over bocconcini.
- Using long side of pizza dough, roll dough carefully over filling. Arrange on baking sheet seam-side down.
- Pinch ends, then tuck under the roll.
- Brush top with microwaved garlic spread, then using scissors, cut three slits into the tops.
- Bake stromboli in the middle of the oven until golden-brown and crisp, 18-25 min. (NOTE: For 4 ppl, bake stombolis in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/2-inch pieces.
- Add half the vinegar (save the rest for another recipe) and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine. Set aside.
- Add remaining spinach, remaining peppers and tomatoes to bowl with dressing, then toss to combine.
- Once stomboli is baked through, let cool slightly on the baking sheet, 5 min.
- Meanwhile, heat remaining marinara in the microwave until warmed through, 30 sec.
- Using a serrated knife, slice stromboli into 8 equal pieces.
- Divide stromboli and salad between plates.
- Sprinkle remaining Parmesan over salad.
- Serve warmed marinara on the side for dipping.
770
kcal
Calories
25
g
Fat
12
g
Saturated Fat
101
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
36
g
Protein
45
mg
Cholesterol
1600
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
1150
mg
Calcium
6.5
mg
Iron
