I should start by saying that I’d never actually eaten stromboli before making this recipe. After seeing a rendition on TV, I set out to make one in the style of Stuff Yer Face in New Brunswick, New Jersey. Where most versions seem to be rolled into a pinwheel-like log, this version is more like a burrito — er, Hot Pocket. Not quite a pizza, almost like a calzone, stromboli seemed like a perfect hand-held version of one of my favorite foods. Then again, I’m the kind of person who likes to fold my pizza slices in half before biting into them — there’s just something so satisfying about biting into gooey cheese surrounded by crisp then chewy dough.
Sure enough, the ‘boli satisfied this particular craving. Cheesy, salty with tart feta cheese, chalk full of wilted spinach and steaming hot, if you even kind of like pizza (and who doesn’t?), then you’re going to like biting into one of these. Plus, if you have the dough on hand already, they’re easy enough to put together for a lazy weeknight dinner.