I have a lump of pizza dough defrosting in the fridge. Have arugula and goat cheese crumbles which I have to make use of before they go bad, so I'm thinking of using them in a stromboli (along with some other stuff).
Question #1: would you recommend cooking the arugula briefly or putting it into the mix raw?
Question #2: if my plan is actually to prepare this to be frozen and eaten later, how long should I bake it (so it is maybe 3/4 done) and what temp works best?
I would lightly sautee the arugula and would cook the stromboli completely so the dough on the inside cooks through. You wouldn't want the texture on the inside to get too moist and then sit undercooked. You could just defrost/reheat slowly when you want them. Recipes vary from 350-400 for about 20-30 minutes. So I guess it depends on how much you stuff it.