Italian Mushroom and Spinach Stromboli

Thanks to our member Sophie for sending in this stromboli recipe featuring King Trupet mushrooms instead of Italian sausage.

Ingredients

1/4 cup heavy cream
1 pkg frozen chopped spinach, thawed excess moisture squeezed out – go for dry as possible
1 heaping teaspoon Italian seasoning
½ teaspoon red chili flakes {to taste)
1 teaspoon seasoned salt
6 ounces mozzarella
1 package frozen or refrigerated pizza dough (I use ALDI brand)
2 tablespoons olive oil seperated
¾ pound king trumpet mushrooms from TC farm
Freshly ground pepper

Instructions

Use the metal blade of a food processor to chop the mushrooms, pulsing three to five times or until it is chopped to a medium coarseness. You may need to scrape the sides of the bowl, and pulse more frequently depended upon the power of your processor.

In a large skillet over moderate heat, heat one tablespoon olive oil then cook the mushrooms and seasonings, stirring often until softened and released moisture, about 20 minutes. Do a taste test for additional salt or heat.

Add chopped spinach to the mushrooms and cook, stirring, until incorporated, about 3 minutes. Stir in heavy cream, then remove the pan from heat and set aside.

Preheat the oven to 400°F. On a lightly floured surface roll out the pizza dough to a 12 by 10 inch rectangle. Or circle. Transfer to a parchment paper lined cookie sheet.

Spoon the mushroom mixture evenly over half of the dough lengthwise, leaving 1/4 inch border. Cover with reserved shredded cheese. Fold the dough over the filling and firmly press the edges together crimping the dough with your fingertips to seal the pie.

Brush the top with the reserved one tablespoon olive oil and sprinkle with pepper to taste.

With a sharp knife make several slits in the top.

Bake in the lower third of the preheated oven for 15 to 20 minutes or until well browned.

Makes 4 to 6 generous servings.