Pepperoni Stromboli with Olive Antipasto Salad

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


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.