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Servings: 4
Estimated Total Preparation Time: 35 minutes
If you’ve never tried stromboli, it’s like a pizza pocket stuffed with filling. Make our savory version even healthier by using whole wheat ready-to-use pizza dough if you can find it.
Calories per Serving: 560
Total Protein per Serving: 29 grams
Total Carbs per Serving: 50 grams
Total Fat per Serving: 28 grams
Saturated Fat per Serving: 11 grams
Total Fiber per Serving: 3 grams
1 can (about 14 oz) refrigerated ready-to-use pizza dough (e.g., Pillsbury)
1 ½ cups shredded part-skim mozzarella cheese
4 oz sliced pepperoni
1 tbsp vegetable oil
1 tbsp grated Parmesan cheese
6 oz pitted olive antipasto mix (can substitute jarred olive mix)
Preheat oven to 375 degrees F. On a lightly floured surface, roll out the pizza dough to a 12- x16-inch rectangle. Once rolled out, top dough with mozzarella cheese, leaving a 1-inch border. Spread out the pepperoni over the cheese. Roll lengthwise, pinching off the end seams when you’ve formed a ‘log.’ Place on a baking sheet, seams down, and coat with oil. Then top with grated Parmesan cheese and bake for 20 to 25 minutes. Let cool 5 minutes and slice.Serve slices of stromboli with equal portions of olive antipasto salad.
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