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Spinach and Queso Fresco Stromboli with Cannabis

Crispy-Gooey and Loaded with Italian Flavour with Cannabis Butter
Prep Time15 minutes
Course: Main Course
Cuisine: Italian
Keyword: (Cannabutter)
Servings: 4 people
Author: Steph Van De Ven
Cost: 20 +/-

Equipment

  • Non stick frying pan
  • Large Bowl
  • Sharp knife
  • Cookie Sheet
  • Parchment Paper

Ingredients

  • 1 1/2 cups shredded mozzarella
  • 2/3 cup almond flour
  • 2 tbsp Italian seasoning
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp fresh minced garlic
  • 1 cup spinach
  • 1 cup cannabutter softened & divided in half
  • 1 package Queso Fresco (optional)

Instructions

  • Saute spinach with fresh minced garlic, and onion powder. get out the liquid.
  • Next, melt the mozzarella in the microwave just slightly for about 1-2 minutes on high.
  • To that bowl, add in almond flour, seasonings and mix until it becomes a dough consistency.
  • Next, spread the dough out on a cookie sheet with parchment paper, and brush all over the inside with cannabis butter
    Next, layer the spinach mixture in the middle. Crumble the queso fresco OR more mozzarella on top of the spinach, in the middle.
    Cut an inch and a half from the outside edges in, on an angle so you can fold it upwards and together in the middle. Basically, you will be weaving it upwards, 'tucking' in all of the spinach mixture, and making each side meet in the middle. Press gently to keep closed.
    Brush more cannabis butter on top.
  • Place in oven 350 for 14 minutes.
    Crispy on th outside, warm and gooey on the inside.