Beef / Pork

Pepperoni, Provolone, and Pesto Stromboli is for Dinner.

Pepperoni, Provolone, and Pesto Stromboli takes 90 minutes to prepare.

Pepperoni, Provolone, and Pesto Stromboli takes 40 minutes to cook.

Pepperoni, Provolone, and Pesto Stromboli makes 6 servings.

The ingredients for Pepperoni, Provolone, and Pesto Stromboli are:

1 c warm water (100 to 110 degrees)
1 package (2 1/4 tsp) dry yeast
3 c + 2 tbsp all-purpose flour
1 tbsp sugar
1/4 tsp salt
Cooking spray
1/3 c pesto sauce
6 oz shredded provolone cheese
1/4 c chopped pitted kalamata olives
7 oz roasted red bell peppers, drained and chopped
4 oz pepperoni

Here is how you make Pepperoni, Provolone, and Pesto Stromboli:

1. Combine warm water and yeast in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 3 cups flour, sugar, and salt to yeast mixture, stir to form a dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes), add enough of the remaining flour, 1 tbsp at a time, to prevent the dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If the indentations remain, dough has risen enough.) Punch dough down, cover and let rest 5 minutes. 2. Preheat oven to 350. 3. Press dough into a 15x10 inch jelly roll pan coated with cooking spray. Spread pesto over dough, leaving a 1 inch border, top with cheese, olives, peppers, and pepperoni, pressing gently into the dough. Beginning with a long side, roll up jelly-roll fashion. Press seam to seal. Place roll, seam sid down, on pan. Cut 4 slits across top of dough suing a sharp knife, let rise for 30 minutes. Lightly coat dough with cooking spray. Bake at 250 for 40 minutes. Let stand 10 minutes before slicing. Cut crosswiise into 8 slices. Number of Servings: 6Recipe submitted by SparkPeople user .

The nutritional information for Pepperoni, Provolone, and Pesto Stromboli is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 487.2

• Total Fat: 21.4 g
• Cholesterol: 26.4 mg
• Sodium: 857.0 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 2.4 g
• Protein: 17.4 g

Pepperoni, Provolone, and Pesto Stromboli is Italian cuisine.