Stromboli with salami, spinach and mozzarella

• Preheat the oven to 190°C (375°F)

Sauce:

1. In a bowl, with a fork, beat the tomato paste and olive oil, whisking until emulsified.
2. Add the rest of the sauce ingredients.
3. Stir and set aside.

Garnish:

1. In a skillet, heat the butter and 15 ml (1 tbsp) of olive oil over medium-high heat.
2. Sauté the mushrooms for 3 to 4 minutes.
3. Season with salt and pepper.
4. Add the spinach gradually and cook just until limp.
5. Set aside.

Strombolis:

1. Flour the countertop.
2. With a rolling pin, roll out one of the balls of dough in a 45 x 30 cm (18 x 12 in.) rectangle.
3. Brush with half of the sauce.
4. Sprinkle with 60 ml (4 tbsp) of grated Parmesan. Top with 8 slices of salami.
5. Spread half of the garnish.
6. Sprinkle with half of the mozzarella.
7. Roll up the dough lengthwise and loosely to obtain a 45 cm (18 in.) long Stromboli.
8. Fold up the ends.
9. With the tip of a knife, score 4 slits on the top to allow the steam to escape.
10. Brush with olive oil and sprinkle with 15 ml (1 tbsp) of Parmesan.
11. Repeat the previous steps for the second Stromboli.
12. Place the Stromboli on a baking sheet lined with parchment paper.
13. Cook in the oven for 20 minutes.
14. Remove from the oven and let cool for about 10 minutes.
15. Cut into slices.
16. Serve immediately.