Pepper, Pesto & Spinach Stromboli


ACTIVE: 25 min TOTAL: 40 min

Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.

1 tablespoon extra-virgin olive oil plus 1 teaspoon, divided

2 large bell peppers, chopped

1/2 large onion, sliced

1 pound whole-wheat pizza dough, at room temperatur­e

All-purpose flour for rolling

1/4 cup pesto

3 cups chopped baby spinach

1/3 cup chopped pickled banana peppers 11/2 cups shredded fontina cheese 1 teaspoon sesame seeds

1. Position a rack in lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.

2. Heat 1 tablespoon oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring occasional­ly, until softened, about

5 minutes. Remove from heat.

3. Roll dough out on a lightly floured surface into a rectangle approximat­ely 14 by 10 inches. Spread pesto over the dough, leaving a 1/2-inch border. Top with the bell pepper mixture, spinach, banana peppers and cheese. Starting at a long side, tightly roll the dough into a cylinder. Pinch and tuck both ends closed to contain the filling. Using two spatulas, carefully transfer the stromboli seam-side down to the prepared baking sheet. Brush with the remaining 1 teaspoon oil and sprinkle with sesame seeds.

4. Bake until the crust is beginning to brown, 15 to 20 minutes. Let stand for 5 minutes, then slice.

SERVES 5: 1/5 stromboli each

Cal 443 Fat 24g (sat 8g) Chol 38mg Carbs 44g

Total sugars 6g (added 0g) Protein 17g Fiber 4g

Sodium 732mg Potassium 209mg.

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