Spinach, Ham, and Cheese Stromboli

Whoever came up with the idea of using stainless steel for counters and sinks in kitchens needs to be kicked in the rear.

Seriously.

Our current apartment is a government employee housing complex that was built in the 70′s, and the kitchen counters and sink are all stainless steel.

In theory, stainless steel may sound like a good idea. It’s strong, durable, and water can’t damage it. Instead, however, it gets horrible water stains from even the smallest splash of water. So even if it’s clean, it will look filthy from water stains.

Take my advice, and avoid stainless steel counter tops and sinks in your kitchen at all costs. Trust me on this.

Fortunately for me, we’re moving out in less than a month, and then I won’t have to clean those dang counters and sink anymore. Yaaay!

I had to clean it this morning, so I just wanted to sure that with you.

Stromboli, fresh out of the oven. You might get a little cheese ooze coming out of it like I did, but if you’re gonna have ooze, isn’t cheese ooze the best kind?

Mmmm, Stromboli!

Spinach, Ham, and Cheese Stromboli

(serves 4)

• 2 tsp. dry yeast
• 1 c. warm water
• 2 Tbsp. olive oil
• 1 Tbsp. honey
• 1 tsp. salt
• 3 c. bread flour (approximately)
• 1 – 2 Tbsp. olive oil
• 1/2 onion, diced
• 2 – 3 cloves garlic, minced
• 1 bag fresh spinach, washed
• 1/2 c. diced ham
• 2 c. shredded mozzarella cheese

1. Dissolve yeast in warm water in a large bowl. Stir in honey, 2 Tbsp. oil, and salt, and mix. Gradually add in flour, a half a cup at a time, until dough becomes easy to handle.
2. Turn out dough onto a lightly floured surface, and knead for about 5 minutes, or until dough becomes soft and elastic. Place dough in a lightly oiled bowl, cover, and lest rest for 10 minutes.
3. In a skillet over medium heat add a little olive oil and onion, and cook until onion turns translucent, about 5 minutes. Add garlic and spinach and continue cooking until spinach is wilted. Add ham and cook for another 2 – 3 minutes. Season with salt and pepper, and turn off heat.
4. On a lightly floured surface, roll out dough into a large rectangle. Spread spinach and ham mixture evenly over dough, then spread cheese evenly on top.
5. Roll up dough like you would for cinnamon rolls, rolling tightly and pushing down lightly after each roll to prevent air pockets. When completely rolled up, pinch seams together to seal them, and fold over ends and pinch close.
6. Place Stromboli on a sprayed on lined baking sheet, and bake at 375° F (190° C) for about 30 – 35 minutes, or until golden brown. Let cool for 5 – 10 minutes, then cut into slices and serve as is or with marinara sauce for dipping.

I served my Stromboli with pumpkin soup. A cozy comforting dinner, perfect for fall!