Salami & Spinach Stromboli

Salami & Spinach Stromboli

2 Reviews
From: EatingWell Magazine September/October 2012

Traditional stromboli recipes are stuffed with tons of mozzarella cheese and Italian cured meats. In this healthy stromboli recipe we fill whole-wheat pizza dough with plenty of spinach and a judicious amount of salami: the results are still delicious. Serve with your favorite marinara sauce on the side for dipping.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1 6-ounce can tomato paste
  • 2 cloves garlic, minced
  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 ounces thinly sliced salami (about 10 slices)
  • 1 cup shredded part-skim mozzarella cheese
  • 2 cups chopped baby spinach
  • 2 teaspoons extra-virgin olive oil


  • Active

  • Ready In

  1. Position a rack in lower third of oven; preheat to 425 °F. Coat a large baking sheet with cooking spray.
  2. Combine tomato paste and garlic in a small bowl. Roll dough out on a lightly floured surface into a rectangle approximately 14 by 10 inches. Spread the tomato paste mixture over the dough, leaving a 1/2-inch border around the edges. Place a layer of salami on the tomato paste; top with cheese and spinach. Starting at a long side, roll the dough into a cylinder. Pinch both ends shut to contain the filling. Using two spatulas, carefully transfer the stromboli to the prepared baking sheet, placing it seam-side down. Brush oil over the stromboli.
  3. Bake until the crust is beginning to brown, 18 to 20 minutes. Let stand for 5 minutes before slicing into 5 portions.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 327 calories; 13 g fat(4 g sat); 3 g fiber; 43 g carbohydrates; 15 g protein; 30 mcg folate; 23 mg cholesterol; 6 g sugars; 1 g added sugars; 1753 IU vitamin A; 11 mg vitamin C; 204 mg calcium; 2 mg iron; 786 mg sodium; 457 mg potassium
  • Nutrition Bonus: Vitamin A (35% daily value), Calcium (20% dv), Vitamin C (19% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat

Reviews 2

April 04, 2013
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By: EatingWell User
Easy and Delicious Used veggie pepperoni instead of salami. My kid didn't even care about the spinach, he loved it. Makes great leftovers. Pros: Fast, great taste, kids love it.
January 21, 2013
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By: EatingWell User
Messy but Good When I went to roll up my pizza dough the salami slid around on the sauce and made a mess and I could only fold the dough in half instead of making a spiral. I believe this is totally my own fault because I used regular pizza sauce instead of tomato paste. Sauce is a lot runnier than paste so I'm guessing that was the main problem. I also added canned mushrooms to my filling which contributed to the runny mess. Once I got the ingredients sealed up in the dough, the stromboli baked nicely but was a runny mess when I tried to cut it into pieces. I will try making this again because the flavor was great. Pros: great taste Cons: messy, runny filling