Our Spinach, Artichoke, and Meatball Stromboli is a fun and tasty meal for students! We fill whole wheat pizza dough with savory meatballs, creamy spinach and artichoke dip, and gooey mozzarella cheese. Baked until golden, this easy-to-eat roll-up is a hearty and balanced meal that kids will love. It’s a great way to offer a delicious and exciting option on your K-12 menu!
Dips & Spreads
Spinach, Artichoke and Meatball Stromboli
Roll into a new favorite with our Spinach, Artichoke, and Meatball Stromboli – a fun, cheesy, and hearty meal that students will love!

Ingredients
- 1 whole wheat pizza dough ball
- ¾ cup Gordon Choice Spinach Artichoke Dip #461740
- ⅔ cup non-fat plain Greek yogurt
- 20 beef meatballs
- 6 oz. shredded mozzarella cheese

Directions
- One day before service: Slack out the pizza dough by placing dough ball on sheet pan to thaw in cooler.
- The morning of service: Pull pizza dough from cooler and set aside until needed – it works best at room temperature.
- Mix spinach and artichoke dip with Greek yogurt. Set aside.
- Roughly chop thawed meatballs into bite sized pieces. Set aside.
- Spray sheet pan with nonstick spray.
- Roll out pizza dough into a flat layer or put through a dough sheeter.
- Spread yogurt mixture evenly onto dough using a spatula.
- Evenly top with chopped meatballs.
- Evenly sprinkle with mozzarella cheese.
- Roll stromboli into log shape and place on sheet pan with the fold face down on the pan.
- Bake at 350 degrees F for 30 minutes or until the top is golden brown CCP: Heat to 165° F or higher for at least 15 seconds.
- Cut into 8 pieces for service.