Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.
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Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.
Position a rack in lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat.
Roll dough out on a lightly floured surface into a rectangle approximately 14 by 10 inches. Spread pesto over the dough, leaving a 1/2-inch border. Top with the bell pepper mixture, spinach, banana peppers and cheese. Starting at a long side, tightly roll the dough into a cylinder. Pinch and tuck both ends closed to contain the filling. Using two spatulas, carefully transfer the stromboli seam-side down to the prepared baking sheet. Brush with the remaining 1 teaspoon oil and sprinkle with sesame seeds.
Bake until the crust is beginning to brown, 15 to 20 minutes. Let stand for 5 minutes, then slice.
