Pepper, Spinach and Bocconcini Stromboli
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Pepper, Spinach and Bocconcini Stromboli

Pepper, Spinach and Bocconcini Stromboli

with Pizza Dipper


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time5 minutes


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

½ cup

Marinara Sauce

(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)



Nutrition Values

Calories710 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate96 g
Sugar13 g
Dietary Fiber6 g
Protein35 g
Cholesterol45 mg
Sodium1470 mg
Trans Fat0.5 g
Potassium900 mg
Calcium1100 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • 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.
  • While dough rests, peel, then mince or grate garlic.
  • Drain roasted red peppers, then pat dry.
  • Roughly chop half the spinach.
  • Mix marinara, garlic and tomato paste together in a small bowl. Season with pepper.
  • Set aside.
  • With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
  • Spread 1/4 cup marinara mixture over dough, leaving a 1-inch border around sides of dough.
  • Tear bocconcini over sauce.
  • Top with roasted red peppers, half the spinach then half the Parmesan. Season with salt and pepper.
  • Using long side of pizza dough, roll dough carefully over filling.
  • Press ends together to seal.
  • Bake stromboli in the middle of the oven until golden-brown and crisp, 25-30 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
  • Meanwhile, add remaining sauce to a small pot.
  • Cook, stirring often, until sauce is warmed through, 3-4 min.
  • Add remaining spinach and tomatoes to a large bowl.
  • Pour over Italian dressing, then season with salt and pepper.
  • Toss to combine.
  • When stromboli is done, let sit for 2-3 min.
  • Cut stromboli into slices.
  • Divide stromboli and salad between plates.
  • Sprinkle remaining Parmesan over salad.
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