29 Dec Pepperoni Stromboli with Olive Antipasto Salad
Servings: 4
Estimated Total Prep Time: 1 hour, 20 minutes
NUTRITIONAL INFO (per serving)
Calories: 560
Total Protein: 29 grams
Total Carbs: 50 grams
Total Fat: 28 grams
Saturated Fat: 11 grams
Total Fiber: 3 grams
INGREDIENTS
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)
PREPARATION
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.