Having been raised on the East Coast, I thought everyone knew what stromboli is—you really couldn’t go into a casual Italian restaurant without seeing it on the menu. Plus, my mother made it often. When I moved to the West Coast, I found most people had no idea what stromboli is. In case you aren’t familiar with it, stromboli is traditionally made by taking bread dough, flattening it into a rectangle, layering it with Italian ingredients (my family’s favorite was pepperoni and provolone), and then rolling it, jelly roll style. You seal the ends and bake it, so it’s like a stuffed loaf when it emerges from the oven. When we served it at cocktail parties, we would always cut it into slices and serve the pieces on their sides so they looked like pinwheels. This recipe is a much less fattening version of this Italian favorite. It is still a treat, but you won’t need to spend hours and hours on a treadmill after you eat it.
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Place the tortilla on a cutting board or flat surface. Sprinkle the cheese evenly over the tortilla. Place the pepperoni evenly over the cheese.
Step 3
Tuck in the opposite sides of the tortilla, as you would with a burrito, and then roll it as tightly as possible, creating a log. Wrap the log in foil. Place it directly on an oven rack and bake it until the cheese is completely melted, 12 to 15 minutes. Slice the stromboli into 6 slices, crosswise, and transfer the slices to a plate facing upward, so they look like pinwheels. Serve immediately, with marinara sauce for dipping.
nutrition information
Step 4
Calories: 242
Step 5
Protein: 19g
Step 6
Carbohydrates: 27g
Step 7
Fat: 8g
Step 8
Saturated Fat: 2g
Step 9
Cholesterol: 41mg
Step 10
Fiber: 3g
Step 11
Sodium: 922mg
