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8 oz. Galbani® Mozzarella Cheese, sliced
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2 Tbsp. Galbani® Grated Parmesan Cheese
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1 ready-made Pizza Dough
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8 oz. Prosciutto, thinly sliced
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2 cups Fresh Baby Spinach Leaves
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3 Red Peppers, sliced and roasted (home roasted or store bought)
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3 Tbsp. Olive Oil
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1 tsp. Garlic, minced
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1/2 tsp. Crushed Red Pepper Flakes
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1/4 cup Flour
Bring dough to room temperature in bag, approximately 2 hours. Remove dough from the bag and place on a floured surface. Let sit 5 minutes.
Roll out into long rectangle. Preheat oven to 350 degrees F.
Mix together 2 Tbsp. of olive oil with 1 tsp. minced garlic. Set aside.
In the center of the dough, layer ingredients: 4 oz. Galbani sliced mozzarella cheese, 4 oz. thin sliced Prosciutto, 1 cup of baby spinach leaves, 1/2 of the roasted red pepper slices.
Drizzle with olive oil & garlic mixture. Sprinkle with 1 Tbsp. of Galbani grated Parmesan cheese & half of the crushed red pepper flakes.
Repeat with second half of ingredients.
Roll from narrowest end of dough to widest. Pinch ends and tuck under.
Brush 1 Tbsp. of olive oil over the rolled dough sprinkle with Galbani grated Parmesan.
Line a baking sheet with foil or parchment. Place rolled Stromboli onto a sheet and bake for 45 minutes or until golden brown.
Let it sit for 10-15 minutes to let the interior heat continue to cook from the inside out. Make 1 inch slices through the roll.