Tuesday, February 1, 2011


Next time I'm going to try this recipe with ricotta and turkey sausage!

  • 1 lb. refrigerated pizza dough
  • 1/2 cup tomato sauce (Hunt's- you can get roasted garlic or tomato basil flavored)
  • Basil, oregano, italian seasoning to taste, if desired
  • 1 fat free cup KRAFT Finely Shredded Mozzarella cheese
  • 48 slices Turkey Pepperoni (Hormel)
  • 2 TBSP egg beaters
  • 1/2 TBSP water
  1. HEAT oven to 400ºF.
  2. Roll out the dough on wax paper and DIVIDE into 4 rectangles.
  3. SPREAD 2 Tbsp. tomato sauce onto each dough rectangle, leaving 1-inch border around all sides. Top one side of each rectangle with 1/4 cup cheese, 12 pepperonis, and seasonings. Fold over each rectangle, and pinch edges and ends together to completely enclose filling. (I used a fork to make the edges pretty!)
  4. PLACE on baking sheet covered with cooking spray. Mix egg beaters and water; brush onto dough.
  5. BAKE approx. 18 min. or until golden brown and crisp.
Makes 4 pockets

Nutrition (per stromboli)
Calories 344
Fat 6g
Sat Fat 2g
Poly 1g
Cholesterol 33mg
Sodium 1620mg
Potassium 90mg
Carbs 50g
Fiber 2g
Sugars 7g
Protein 24g

No comments:

Post a Comment