Breakfast Stromboli: Spinach & Ricotta


18 oz Pizza Dough (I used two balls of Fresh Direct Frozen Pizza Dough.)

4 oz Ricotta Cheese

1 Tbsp Olive Oil

4 C Spinach

6 Eggs

1 C Shredded White Cheddar Cheese


Preheat oven to 400℉.

Saute spinach in olive oil until it wilts. Season.

Soft-scramble eggs over medium low heat. Stop while they are still slightly undercooked, you don't want them to get too dry. Season.

Roll out dough into a rectangle approximately 11 x 17 inches. Spread ricotta cheeses lenthwise in the middle of the dough. Layer the eggs, spinach, and cheddar on top of the ricotta.

Fold the sides of the dough over the top and pinch closed. Fold the ends closed and pinch to seal. With a sharp knife, cut 4-5 vents about 2 inches long across the top of the stromboli.

Bake for 22-25 minutes, or until crust starts to turn golden brown.