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1
Preheat the oven to 450 degrees F.
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2
Prepare to roll out the pizza dough by dusting your work surface and rolling pin with flour.
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3
With your hands shape and flatten the dough into a somewhat rectangular shape.
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4
Place it on your floured surface and roll it out into a rectangle about 18 inches long and 8 inches wide.
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5
Soak the sundried tomatoes in enough water to cover them for at least 5 minutes.
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6
Chop the tomatoes into 1/4- to 1/2-inch pieces.
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7
Set aside.
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8
Microwave the frozen spinach until it is no longer cold; do not squeeze out any of its moisture.
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9
Spread the spinach out on the dough, leaving a 1/2-inch border of dough all around.
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10
Sprinkle the tomatoes evenly on top of the spinach and the mozzarella on top of the tomatoes.
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11
With the long side of the dough facing you, roll the dough inwards into a log.
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12
Pinch together the edge of the dough where it meets the roll, using a little water to seal it if necessary.
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13
Also seal the ends of the roll.
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14
If the ends or edges do not stay closed very well, that is okay.
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15
Place the stromboli on a floured baking sheet, seam side down.
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16
Bake for 12 to 15 minutes, until the dough has become slightly firm and puffy.
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17
Enjoy warm.
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18
Note about the pizza dough: I use half a recipe of A Sweet Pea Chefs Honey Whole Wheat Pizza Dough.
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19
See her recipe box for the recipe it tastes great and is the perfect amount!
