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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 560.2
  • Total Fat: 28.3 g
  • Cholesterol: 60.4 mg
  • Sodium: 802.3 mg
  • Total Carbs: 52.2 g
  • Dietary Fiber: 7.7 g
  • Protein: 27.2 g

View full nutritional breakdown of Pepperoni, Zucchini and Spinach Stromboli calories by ingredient
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Pepperoni, Zucchini and Spinach Stromboli

Submitted by: BACKTOHERROOTS
Pepperoni, Zucchini and Spinach Stromboli

Introduction

A stromboli with whole wheat dough, tons of green veggies and great flavor! Marinara sauce for dipping not included in nutrition info. A stromboli with whole wheat dough, tons of green veggies and great flavor! Marinara sauce for dipping not included in nutrition info.
Number of Servings: 4

Ingredients

    2/3 c. warm water
    1 tsp yeast (half packet)
    1/2 c. white flour
    1/2 tbsp. sugar
    1/8 c. olive oil
    Pinch of salt
    1 1/2 c. wheat flour
    Pepperoni
    Spinach
    Zucchini, sliced thin
    Mozzarella (about 4 oz.)
    Provolone (about 4 oz.)
    Italian herbs, to taste
    Olive oil, for brushing
    Marinara sauce, for dipping

Directions

Mix yeast and warm water in the bowl of a mixer fitted with the paddle attachment. Add in white flour, sugar, olive oil and salt. Mix until smooth and well-incorporated. Switch to hook attachment and mix in wheat flour. Knead on medium for about 10 minutes, or until soft and elastic. Coat in olive oil, cover bowl and let rise in a warm place for 45 minutes.

Preheat oven to 400. Roll out risen dough onto a lightly-floured surface. Roll out to about a 15" x 12" rectangle. Cover half of rectangle in pepperoni, spinach, and zucchini. Top with cheeses and Italian herbs. Fold empty half of dough over filling and crimp edges tightly. Brush with olive oil and sprinkle with more Italian seasoning. Bake at 400 for 25-30 minutes or until golden brown. Slice into one-inch sections and serve with marinara sauce for dipping.

Number of Servings: 4

Recipe submitted by SparkPeople user BACKTOHERROOTS.






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