tuscan stromboli

★★★★★ 1
CARROLIN avatar
By CARROLIN SELBY
from SUGAR LAND, TX

I got this from a site, that copied another site. lol! So, I guess that makes you the 4th generation of YUM! I made this as soon as I got the ingredients, and it was sooo good! I cannot tell you the prep time, disabled and takes me longer, and I cannot tell the amount it serves...HA! My 2 Adult boys. I am gonna tinker with this one, I think I'll add some freshly sliced mushrooms, just so I can get more than a taste! lol, Diabetic, and really can't eat more than a taste, but since they don't care for mushrooms...Maybe I'll get 2 bites! Ha! Smiles, and tell me of your tinkering.

★★★★★ 1
serves 2-3
prep time 15 Min
cook time 25 Min

Ingredients For tuscan stromboli

  • 1 can
    pillsbury refrigerated classic pizza crust
  • 4 oz
    cream cheese
  • 1/3 c
    sun dried tomatoes in oil, sliced
  • 15 slice
    pepperoni, 1 1/2 size
  • 2 Tbsp
    finely chopped red onion
  • 1/2 c
    atichoke hearts, drained, finely chopped from 14 oz. can
  • 1 c
    chicken, cooked
  • 4 oz
    fresh mozzarella cheese, diced (about 1 cup)
  • 1 tsp
    itailian seasoning
  • 1 tsp
    garlic salt
  • 1 tsp
    pure olive oil
  • 1/2 tsp
    rosemary leaves

How To Make tuscan stromboli

  • 1
    Heat oven to 400 degrees. Line cookie sheet w/ parchment paper or no-stick cooking spray. Unroll pizza crust dough and press 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, artichoke hearts, chicken and mozzarella cheese. Sprinkle w/ Italian seasoning and 1/2 tsp garlic salt. Starting on 1 long side, roll up. Press firmly to seal.
  • 3
    Place seem side down on cookie sheet, Brush with olive oil, sprinkle with remaining 1/2 tsp garlic salt, and top with the rosemary leaves, pressing them into the dough. Bake 20-30 minutes or 'til a deep golden brown. Cool for 10 minutes.
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