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Pork & Spinach Stromboli

Golden, cheesy, and packed with flavor — this Pork & Spinach Stromboli is perfect for football parties, casual gatherings, or weeknight dinners. Juicy seasoned pork, caramelized onions, garlicky spinach, provolone, and mozzarella are rolled into soft pizza dough, baked until golden, and served in hand-held slices. Make ahead, freeze, or enjoy fresh!
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Ingredients

  • 3 tbsp extra virgin olive oil divided
  • 1 pizza dough
  • 1 lb ground pork
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp paprika
  • 1 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • tbsp extra virgin Olive oil
  • 1 medium sweet onion thinly sliced
  • 16 oz frozen chopped spinach thawed and drained of excess fluid
  • 16 slices non smoked provolone cheese
  • 2 c. Shredded mozzarella cheese
  • Dried oregano and garlic powder for sprinkling on top

Instructions

  • In a large skillet, add 1 tbsp of olive oil over medium heat. Add in pork and seasonings. Stir and cook pork thoroughly, breaking up pork in the process. Add cooked pork to a bowl and set aside.
  • Add another tbsp of olive oil to the pan and add the sliced onions. Cook over medium heat, stirring frequently until deeply browned and caramelized. Add the spinach (excess water squeezed out) to the caramelized onions and stir to combine. Set aside to cool.
  • Preheat oven to 425F and line a large baking sheet with parchment paper.
  • On a lightly floured surface, roll out pizza dough into a 12”x18” rectangle.
  • Line dough with provolone cheese slices. Then spread spinach mix on top. Add the pork crumbles evenly and then spread the mozzarella cheese on top. Sprinkle with oregano and garlic powder.
  • Starting from the long end, roll up the dough gently and then tuck the ends underneath. Move carefully to the baking sheet.
  • Brush with 1 tbsp of olive oil and then sprinkle again with oregano and garlic powder. Make 3 shallow slices evenly spaced on top.
  • Bake for 20 minutes until browned well and little bubbly from the top.
  • Cool 5-10 minutes, slice, and enjoy!

Notes

Pro tip: allow the spinach and pork to cool before adding to the pizza dough.  Otherwise the dough can get soggy.