Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Pep In Your Step Stromboli


10 oz. Pizza dough
1 cup Fresh spinach leaves
12 slices Pepperoni
1 tsp. Garlic salt
16 oz. Galbani Thin Sliced Fresh Mozzarella
1-2 tbsp. Calabrian chili peppers or Calabrian chili paste
1 Egg
2 tbsp. Melted butter
½ cup Marinara sauce for dipping
  Extra virgin olive oil
  Kosher salt and freshly ground black pepper



  1. Preheat oven to 400 degrees F.

  2. Roll pizza dough out on lightly floured surface to desired size.

  3. Sprinkle pepperoni with the garlic salt.

  4. In a hot pan coated with extra virgin olive oil, gently sauté fresh spinach leaves. Remove to a plate lined with paper towels. Season with salt and pepper to taste.

  5. On the stretched pizza dough, leaving 1½ inches of space along the outside of the dough, add alternating rows of pepperoni and Mozzarella cheese. Top with spinach. Add Calabrian chili peppers to taste.

  6. Roll up the pizza dough slowly into a stromboli, and place on a pizza pan, seam side down.

  7. In a small bowl, beat one egg with one tbsp. water. Brush the stromboli with the egg wash.

  8. Bake the stromboli at 400 degrees F until golden brown, about 15 minutes.

  9. Remove stromboli and brush with melted butter. Bake a few more minutes.

  10. Remove, cut, and serve with marinara dipping sauce. Enjoy!


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