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About the Recipe
*Spinach may be substituted for the meatballs, making another variation that tastes great with the fresh Crave mozzarella. Simply use 16 ounces of defrosted, frozen spinach, which has been squeezed to get out all the water. Season spinach with salt, pepper and a tablespoon of olive oil before spreading on the dough.
Ingredients
8 large (2-inch) meatballs cooked and small chopped*
1 (16 ounce) pizza dough (homemade or purchased)
¾ cup marinara sauce, homemade or jarred
8 ounces Crave mozzarella cheese, shredded
¼ cup grated Parmigiano Reggiano
Preparation
Pre-heat oven to 425 degrees F and line a cookie sheet with a silicon mat or aluminum foil** to be used for the strombol.
Shape the pizza dough into a 12-inch x 12-inch rectangle making sure there are no holes. Spread the marinara sauce on the pizza dough, leaving a ½-inch border around the entire piece. Sprinkle the dough with the shredded mozzarella, the meatball pieces and the grated Parmigiano.
Starting at the end facing you, gently roll the dough, folding in each end after each complete roll of the dough. Seal the seam of the loaf using a little water on your fingers and turn over, seam side down, on to the center of the foiled/silicon mat cookie sheet.
Bake for approximately 20 minutes at 425 degrees F. After 20 minutes, reduce heat to 350 degrees F and bake for approximately another 10-15 minutes, until loaf is nicely browned and ‘hollow sounding’ like baking a loaf of bread.
Allow to cool before making ¾-inch slices with a serrated knife.