Clean Eating Spinach Stromboli

This is a very quick, very tasty meal that works for everyone in the family. Don't be afraid to play around with the ingredients. Basically any thinly sliced vegetables would work well. Last night as we were eating this, we thought about adding black olives and corn, which would be wonderful! All you need is:

olive oil
1/4 cup diced onions and green peppers (I buy them frozen)
1 can diced tomatoes or 2-3 medium tomatoes, diced
1/4 cup dried basil
1 clove garlic, diced
pizza dough (make it from scratch or keep an emergency can of pre-made on hand for those nights that you have to get the kids to gymnastics AND t-ball at the same time)
1/4 to 1/2 cup spinach
1/4 cup reduced-fat, shredded cheese
salt, pepper, and Italian seasoning


Add enough olive oil to a medium-sized pan to cover the bottom. Heat on medium-high.

Add chopped onions, green peppers, and diced garlic to the olive oil and heat until golden brown. Sprinkle with salt and pepper. No need to get overzealous with the salt. You have a lot of flavor going on here already. 

Stir in tomatoes and basil. If you're using fresh tomatoes, you may need to add about 1/4 cup water. Bring to a boil, then turn heat to low and simmer uncovered for about five minutes. If you're using frozen spinach, make sure it is thawed and drained, then add it to the sauce. Fresh spinach may be placed directly in the stromboli.

Roll out your pizza dough and sprinkle with basil or Italian seasoning. Add a small amount of shredded cheese - you should be able to see the herbs and the dough through the cheese.

 Add sauce, then layer the toppings. At this point you can add fresh spinach and any other vegetables you desire. If you are a meat eater, you can add meat at this point too. Cover with the remainder of the cheese.

 Roll loosely, jelly roll style, with the seam facing down. I like to curve the stromboli, but you don't have to. Make several slits in the dough with a sharp knife, though you may have to use your fingers to widen them.

Cook for 11-13 minutes at 425.

Slice and serve!