Baked Eggs with Ricotta, Mozzarella & Spicy Tomato Sauce
Tenderloin Caprese Sandwich
Pancetta Fresh Mozzarella Panini
Panino’s Montanara by Chef Gino Rago
Galbani® Pep In Your Step Stromboli
Fresh spinach leaves
Galbani Thin Sliced Fresh Mozzarella
Calabrian chili peppers or Calabrian chili paste
Marinara sauce for dipping
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Preheat oven to 400 degrees F.
Roll pizza dough out on lightly floured surface to desired size.
Sprinkle pepperoni with the garlic salt.
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.
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.
Roll up the pizza dough slowly into a stromboli, and place on a pizza pan, seam side down.
In a small bowl, beat one egg with one tbsp. water. Brush the stromboli with the egg wash.
Bake the stromboli at 400 degrees F until golden brown, about 15 minutes.
Remove stromboli and brush with melted butter. Bake a few more minutes.
Remove, cut, and serve with marinara dipping sauce. Enjoy!