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Pepperoni Stromboli with Olive Antipasto Salad Recipe

Pepperoni Stromboli with Olive Antipasto Salad

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Servings: 4 

Estimated Total Preparation Time: 35 minutes

If you’ve never tried stromboli, it’s like a pizza pocket stuffed with filling. Make our savory version even healthier by using whole wheat ready-to-use pizza dough if you can find it. 

Recipe Nutritional Information:

Calories per Serving: 560

Total Protein per Serving: 29 grams 

Total Carbs per Serving: 50 grams

Total Fat per Serving: 28 grams

Saturated Fat per Serving: 11 grams

Total Fiber per Serving: 3 grams

Recipe 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)


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.


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