Appetizers / Soups / Salads

Pepperoni, Zucchini and Spinach Stromboli takes several minutes to prepare.

Pepperoni, Zucchini and Spinach Stromboli takes several minutes to cook.

Pepperoni, Zucchini and Spinach Stromboli makes 4 servings.

The ingredients for Pepperoni, Zucchini and Spinach Stromboli are:

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

Here is how you make Pepperoni, Zucchini and Spinach Stromboli:

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: 4Recipe submitted by SparkPeople user BACKTOHERROOTS.

The nutritional information for Pepperoni, Zucchini and Spinach Stromboli is:

• 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