Low Fat Classic Italian Stromboli
Indulge in the flavors of Italy with this *Low Fat Classic Italian Stromboli*, a lighter twist on a beloved comfort food! Wrapped in wholesome whole wheat pizza dough, this stromboli features a savory filling of lean ground turkey, vibrant red bell peppers, fresh spinach, and a medley of aromatic seasonings like oregano and basil. A blend of low-fat mozzarella and provolone cheeses adds the perfect touch of creaminess without overwhelming the dish. Brushed with egg white for a golden crust and baked to perfection, this healthy yet hearty recipe is ready in under an hour and serves four. Perfect as a weeknight family dinner or a crowd-pleasing appetizer, it’s a guilt-free way to enjoy classic Italian flavors.
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 8 ounces Lean ground turkey
- 1 cup Low-fat mozzarella cheese, shredded
- 4 slices Low-fat provolone cheese, sliced
- 2 cups Spinach, fresh
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 medium Red bell pepper, diced
- 1 large Egg white
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a non-stick skillet over medium heat, spray a little olive oil and add the ground turkey. Cook, breaking up with a spatula, until browned and cooked through, about 7-8 minutes.
Add the minced garlic, diced red bell pepper, oregano, basil, salt, and black pepper to the skillet. Cook for an additional 2 minutes until the garlic is fragrant and the peppers are slightly softened.
Remove from heat and stir in the fresh spinach until just wilted. Let the mixture cool slightly.
On a lightly floured surface, roll the whole wheat pizza dough into a large rectangle, approximately 10x14 inches.
Spread the cooled turkey mixture evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle the shredded mozzarella cheese over the mixture, and layer with the low-fat provolone slices.
Carefully roll the dough over the filling from one long side to the other, sealing the edges by pinching the dough together. Tuck the ends under to seal them. Place the stromboli seam-side down on the prepared baking sheet.
Brush the top with the egg white to promote a golden color when baked.
Using a sharp knife, make several small slits across the top of the stromboli to allow steam to escape.
Bake in the preheated oven for approximately 20-25 minutes, or until the crust is golden brown.
Allow the stromboli to rest for a few minutes after removing from the oven, then slice and serve warm.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 5660 mg | 246% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 15.4 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2062 mg | 159% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3639 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
