Spinach Stromboli

Spinach Stromboli

In this recipe:

based on 13 reviews
This Looks YUMMY!
15 min.
65 min.
12 Servings

This Spinach Stromboli is filled with Italian sausage, roasted peppers, Monterey Jack cheese and creamed spinach. Makes for a beautiful presentation. Great as a thinly sliced appetizer or main course, too.


  • 1 package STOUFFER'S Creamed Spinach, defrosted according to package directions
  • 1 1 lb. loaf frozen bread dough, defrosted
  • 3 tablespoons all-purpose flour
  • 1/2 pound bulk Italian sausage, thoroughly cooked, drained and c
  • 7 ounces roasted red peppers, drained and coarsely chopp
  • 2/3 cup shredded Monterey Jack cheese Olive or vegetable oil
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ROLL bread dough into 10 x 15-inch rectangle on foil-lined and greased baking sheet.

COMBINE Creamed Spinach and flour in medium bowl; add cooked sausage, peppers and cheese. Spread mixture on top of dough rectangle to within one inch from edges.

ROLL dough up as for jelly roll, starting at long edge. Place stromboli in center of baking sheet, keeping seam side down and tucking ends under. Cut four diagonal slits into top of stromboli to allow filling to show through.

BAKE in preheated 350°F. oven for 45 to 50 minutes or until brown. Brush with oil.

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Good recipe. Could not find stouffers creamed spinach, so I used 10 oz box frozen spinach and 1/2 can cream of mushroom. Works great! I also added a 8 oz. package of sliced mushrooms sauteed. Everyone loves these at my house.

- mike paige from troutdale, oregon

A real treat!

This recipe is easy to make and is absolutely delicious! I have made it for my family and for potlucks and I have yet to find someone who doesn't care for it. I usually include a side of marinara as a complement. I would recommend this recipe to anyone...rookie cook or experienced chef:)

- Angela from Colorado Springs, CO

Even the Chef liked it!

My husband, the professional chef, really enjoyed this one. He usually scoffs at anything that has previously prepared ingredients (like the spinach and the bread dough). I made a few modifications that really made it tremendous. I used spicy italian sausage for an added kick, mushrooms for texture, and garlic/olive oil marinated roasted red peppers (12 oz. instead of 7). This one will definitely be served in this house again! Next time I'll have to make two!

- Laurie from Chesapeake, Virginia


I fixed three of these tonight for six friends. I don't have enough left for my husband and I to have an "encore presentation" for tomorrow's lunch. This is EXCELLENT!!!

- flutterbeeby from

The best!

My very picky husband LOVED this dish! He was hesitant at first but then proceeded to finish the whole loaf by the next day! He made me promise to keep this recipe handy! Very simple to make too! Took all of 15 minutes!

- Kathleen Day from Rockawy,NJ

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 234
  • Calories from Fat: 107
  • Total Fat: 11.9g (18% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 23mg (8% of DV)
  • Sodium: 499mg (20% of DV)
  • Carbohydrates: 23.6g (8% of DV)
  • Dietary Fiber: 1.7g (7% of DV)
  • Sugars: 2g
  • Protein: 9.2g
  • Vitamin A: 16% of DV
  • Vitamin C: 16% of DV
  • Calcium: 11% of DV
  • Iron: 19% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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