When it comes to a game-time favorite, nothing is as good as pizza…until you try this stromboli. I know, you don’t see how a stromboli could ever be healthy. Swap this with your regular pizza for a full serving of vegetables and so much flavor that you will never even miss the traditional meat filling. The roasted vegetables and cheese provide vitamin C, iron, fiber, and calcium, and the small slices are perfect for portion control. Enjoy each slice with some tomato sauce for dipping, and get ready for a big win at dinner time.
Roasted Vegetable Stromboli
28 ounces whole wheat pizza dough, split in half
1 red pepper, chopped
1 green pepper, chopped
1 cup fresh spinach leaves
1 small eggplant, diced
½ onion, chopped
6 ounces reduced fat mozzarella cheese, shredded
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon red pepper flakes
½ teaspoon ground black pepper
¼ cup olive oil
- Preheat the oven to 375 F
- Toss the peppers, onion, eggplant, and spices in the olive oil in a large bowl. Transfer vegetables to a baking sheet and roast in the oven for 20 minutes
- While the vegetables are roasting, split the dough in two even sections. Roll each section out into a rectangle, about ¼ inch thick
- When vegetables are finished, spread them evenly onto each of the dough rectangles, leaving about an inch of space around the perimeter of the dough. Spread a thin layer of cheese on top of the vegetables, then a layer of spinach.
- Beginning from one end, roll the dough into a log. Pinch the dough at the ends to seal
- Lightly brush each Stromboli with olive oil, and bake at 400 F degrees for 30 minutes
- Remove from the oven, and let stand for 5 minutes.
- Slice, serve, and enjoy!
Recipe adapted from Food.com.
Have a question for the Healthy Kids panel? Ask it here.
Read more from the Healthy Kids blog »