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Tuscan Stromboli

(26)
  8 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 12 ingredients
  • 6 servings
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Round up Italian ingredients and roll them up in Pillsbury® pizza dough to create a hot, melty, cheesy sandwich.

Bake-Off® Contest 45, 2012
Kathryn Friedl
Lawton, Oklahoma

Ingredients

1
can Pillsbury™ refrigerated classic pizza crust
4
oz (half of 8-oz package) cream cheese, softened
1/3
cup sun-dried tomatoes in oil, sliced
15
slices (1 1/2-inch size) pepperoni
2
tablespoons finely chopped red onion
1/2
cup drained finely chopped artichoke hearts (from 14-oz can)
1
cup cooked chicken, diced
4
oz fresh mozzarella cheese, diced (about 1 cup)
1
teaspoon Italian seasoning
1
teaspoon garlic salt
1
tablespoon Crisco® Pure Olive Oil
1/2
teaspoon rosemary leaves

Steps

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle.
  • 2 In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough.
  • 3 Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.
  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle.
  • 2 In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough.
  • 3 Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
10g
49%
Trans Fat
1/2g
Cholesterol
70mg
24%
Sodium
1070mg
44%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
11%
Sugars
6g
6%
Protein
21g
21%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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