EatingWell

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.

 ??  ??

Newspapers in English

Newspapers from USA