prep 20 minutes bake 20 minutes at 375°F cool 5 minutes
Stromboli is a baked stuffed pastry that is sliced to eat as a knife-and-fork entree. This handheld twist on the classic pairs perfectly with soup or goes solo as a snack or light lunch.
- Nonstick cooking spray
- 1 13.8-oz. pkg. refrigerated pizza dough with whole grain
- ½ cup pizza sauce
- ½ cup chopped green sweet pepper
- 3 oz. thin slices deli-style turkey breast
- 3 oz. thin slices deli-style capicola
- 1½ cups shredded Italian-blend cheeses (6 oz.)
1. Preheat oven to 375°F. Grease a 13×9-inch baking pan with cooking spray. On a lightly floured surface, unroll pizza dough and stretch into a 12×10-inch rectangle. Spread pizza sauce over dough. Top with sweet pepper, turkey and capicola slices, and 1 cup of the cheese.
2. Starting from a long side, roll up rectangle into a spiral. Pinch dough to seal seams. Slice roll into 12 pieces. Arrange pieces in the prepared pan.
3. Bake 15 minutes. Sprinkle with the remaining ½ cup cheese. Bake about 5 minutes more or until golden and cheese is melted. Cool in pan on a wire rack 5 minutes. Remove from pan. If desired, serve with additional pizza sauce.
number of servings 12
per roll 175 cal., 8 g fat (3 g sat. fat), 20 mg chol., 526 mg sodium, 17 g carb., 1 g fiber, 2 g sugars, 10 g pro.
FLEX IT
Mix and match a variety of sliced Italian deli meats, such as salami, mortadella, prosciutto, or sopressata, for the turkey and capicola.
