Mediterranean Stromboli Recipe with Pork

What's on the menu today?  I originally planned to serve this Mediterranean inspired stromboli for brunch--but, I think this recipe just became my newest, favorite, anytime main dish.  With just a few slices of leftover pork loin, a refrigerated pizza crust and an assortment of Mediterranean flavors--this dish could also be easily adapted to appetizer rolls or pocket sandwiches too.  I love recipes that can multi-task!

Ingredients for a Mediterranean Stromboli Recipe with Pork

1 tsp. Extra Virgin Olive Oil

1 ½ c. Lean Pork Tenderloin (fat trimmed), uncooked, cubed into small bites

½ c. Red Onion, Diced

2 tsp.  Greek Seasoning Blend or this Greek Seasoning Recipe (not mine--but, my favorite)

½ c. Tomato, seeded and chopped

½ c. Black Olives

1 large handful of Spinach, torn with stems removed

2 Eggs, Lightly beaten

1 Tbsp. Pepperoncini

1 Tbsp. Parmesan Cheese

1 Tbsp. Crumbled Feta Cheese

¼ c. Mozzarella or Provolone Cheese

Prepared Pizza Dough or One Refrigerated Pizza Dough

1 Egg beaten with 2 Tbsp. Water for Brushing over the top

Parmesan Cheese for the Top (about 2 tsp.)

Greek Seasoning (about 1/2 tsp.)

Instructions for making this Mediterranean Stromboli Recipe

Preheat Oven and prepare baking sheet.  I line a baking sheet with parchment paper--although you can certainly spray a cookie sheet with olive oil flavored cooking spray for this recipe.  Preheat the oven to 375 F. 

Prepare the Mediterranean Stromboli filling.  Brush the olive oil around the bottom of a large skillet.  Heat the skillet over medium heat until hot.  Add the cubed pork loin, Greek Seasoning and the diced red onion.  Stir mixture to combine and coat with spices.  Saute over medium heat until the onion is tender and the pork loin is cooked through and is no longer pink.  Add the tomato and olives.  Stir and saute for an additional 2-3 minutes.  Scramble the eggs into the mixture, continuing to scramble until the eggs are dispersed throughout the mixture and are set.  Add the spinach and stir until the spinach is wilted.  Remove from heat and add the Parmesan, Mozzarella, and Feta Cheeses.

Prepare the Mediterranean Stromboli dough.  Prepare your favorite pizza crust dough or simply use a refrigerated pizza dough.  Roll the dough into a rectangle (roughly 8 by 12 inches).  I like to simply use a sheet of parchment paper as my rolling surface.  I can use it to help me roll the filled stromboli and lift it onto the baking sheet.  Be sure not to roll the dough too thin--you don't want holes in the stromboli.  

Fill the Mediterranean Stromboli.  Place the filling onto the dough rectangle, leaving an inch and a half around the edges of the dough for sealing.  Spread the filling evenly around the rectangle.  Liberally brush some of the egg/water mixture around the edges of the rectangle. Set the rest of the egg wash aside to brush over the stromboli.

Roll up the Mediterranean Stromboli.  Beginning with the short side of the rectangle.  Carefully roll 1/4 of the stromboli over onto itself.  Continue rolling until you reach the end of the stromboli.  Seal the edges and smooth/press out the seam.    Place on the baking sheet, seam side down.  Brush the top with the egg wash, sprinkle with Parmesan cheese and Greek Seasoning.  

Bake.  Bake the Mediterranean Stromboli for about 15-25 minutes or until stromboli is browned and the bottom is baked through.   Take a peek at the bottom—especially toward the bottom center to ensure that dough is baked all the way through.  If the bottom is still doughy—place aluminum foil strips over the tops to avoid over browning and continue to bake until bottom of crust is baked through.

Slice and serve.  Slice into strips and serve warm.  Try with a minted fruit salad or fresh melon.