I made this Stuffed Pizza Roll with Spinach by chance without paying much attention to the recipe I found on a supermarket’s website. It was Sunday morning and while having breakfast I was thinking about what to make for dinner, we wanted pizza but I had already eaten it on Thursday, so I thought of an alternative to satisfy Luca and to experiment with a new recipe. Honestly, I didn’t even plan a photo shoot for the next day because we thought we’d finish the roll that evening but Sandra (my grandmother) intervened with a rabbit dish, so we ended up having too much food for dinner. For this reason, I was able to take pictures of this stuffed pizza roll this morning and also let my colleagues taste it at the office. Needless to say, it was a huge success and a fantastic recipe to alternate with the classic pan pizza.
You won’t need many ingredients to prepare the stuffed pizza roll, the only precaution you should take is to boil the spinach a couple of hours in advance and squeeze them very well with your hands, they must be free of water otherwise the pizza dough becomes soggy and falls apart during cooking.
Of course, you can choose the filling to your liking, I’ll show you our choice: spinach with parmesan, cooked ham, and spreadable cheese, a delight!
Now let’s move on to the recipe, which is shorter than what I’ve written so far.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 404.38 (Kcal)
- Carbohydrates 25.54 (g) of which sugars 2.68 (g)
- Proteins 25.09 (g)
- Fat 23.34 (g) of which saturated 8.26 (g)of which unsaturated 9.90 (g)
- Fibers 4.11 (g)
- Sodium 951.10 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Pizza Roll with Spinach:
- 1 roll white pizza (available in the refrigerated section of the market)
- 5 cups spinach
- 5.3 oz cooked ham
- 1.8 oz Parmigiano Reggiano DOP
- 1.8 oz spreadable fresh cheese
- 1 pinch salt
- 1 pinch pepper
- as needed water (to boil the spinach)
- 1 egg yolk
- as needed poppy seeds (or sesame seeds or other seeds)
Tools
- 1 Pot
- 1 Colander
- 1 Baking sheet
- 1 Parchment paper
- 1 Knife
- 1 Small bowl
- 1 Brush
- 1 Spoon
- 1 Bowl
Preparation of Stuffed Pizza Roll with Spinach:
As I already mentioned, the first step for preparing the stuffed pizza roll is to boil the spinach in plenty of salted water. Once ready, they should be well-drained and squeezed with your hands. Even if they become a mush, it doesn’t matter because they will be spread well within the roll to avoid thickness.
Once squeezed, place them in a bowl, add the parmesan, and mix with a spoon.
Then add the cooked ham cut into small pieces with a knife, sprinkle with salt and pepper, and mix everything with the spoon or your hands.
Meanwhile, preheat the oven to 356°F (180°C) in static mode.
Spread the pizza dough on a parchment paper sheet with your hands, being careful not to tear it. Spread the surface of the pizza with the spreadable cheese you have chosen, leaving the edges free, about half an inch around.
With the spoon, start adding the spinach flavored with parmesan and cooked ham.
Now for the most delicate part of the recipe, we must roll our creation. Make the first turn of the dough starting from the longer side if you want to get many slices (as in my case), otherwise roll from the shorter side, but the important thing is that after the first half turn, you fold the two ends inward to prevent the filling ingredients from spilling out during cooking.
Once the pizza roll is closed, place it on a baking sheet covered with parchment paper. Brush the surface with the egg yolk using a food brush. Sprinkle with poppy or sesame seeds.
Bake for about 25 minutes. When the surface is nicely golden, it is ready. Let it cool for a few seconds and then cut it into slices, not too thin.
You will feel the crust is crunchy and the filling is soft and tasty. As always, enjoy your meal!!!
Variations:
The filling of the pizza roll can be varied, you have the freedom to choose, it could be the weekend fridge-clearing recipe. Next time, I will try the pizzaiola or margherita version and then perhaps tuna, cherry tomatoes, and onion, mmm I’m already hungry, and you?!?
Storage:
The stuffed pizza dough roll can be stored in a container with a lid for up to 3 or 4 days.
If you love puff pastry rolls
If you love them as much as I do, you can try this recipe Puff Pastry Roll with Ham and Artichokes
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