Italian
Turkey & Provolone Stromboli
Prep Time: 20 min | Cook Time: 30 min | Servings: 6 | Calories: 373
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Prep Time
20 min
Cook Time
30 min
Servings
6
Calories
373
Stromboli makes a mouthwatering Italian-inspired meal with flavors from layers of ground turkey sautéed in garlic, spices and bell peppers covered with turkey slices, Sargento® Sliced Reduced Fat Provolone and sprinkled with pepperoncini peppers for an extra kick.
Ingredients
- 2/3 lb. ground turkey
- 1 Tbsp. olive oil
- 1 Tbsp. finely minced garlic
- 2 tsp. fennel seeds
- 1/4 tsp. black pepper
- 1 tsp. red pepper flakes
- 1/3 cup chopped onions
- 1 green bell pepper, chopped
- 11 oz. pizza dough
- 2 tsp. flour
- 11 oz. pizza dough
- ¼ lb thinly sliced low sodium turkey
- 8 slices Sargento® Sliced Reduced Fat Provolone
- 1/3 cup Sargento® Part-Skim Ricotta Cheese
- 2 Tbsp. chopped pepperoncini
- 1 egg, beaten with 1 Tbsp. water
- 3 Tbsp. sesame seeds
Directions
- Preheat oven to 375° F.
- In large skillet, add olive oil and ground turkey over medium-high heat and season with garlic, fennel, pepper and red pepper flakes. Cook until browned. Remove the turkey from the pan and place on a plate lined with paper towel. In same skillet, add onion and bell pepper. Sauté 4-5 minutes. Once cooked, remove vegetables from the heat and place on a separate plate lined with paper towel.
- Sprinkle flour on a prepared surface to roll out the dough. Roll out to ¼-inch thickness. Place sliced turkey in the center of the dough; leave a 1-inch visible perimeter all around. Top with Provolone cheese, a thin layer of Ricotta cheese and finally evenly distribute the sausage, pepper and onions on top. Sprinkle with pepperoncini.
- Roll the dough up into the shape of a jellyroll; and prior to sealing brush the edge with the egg/water mixture to hold the dough together. With the remaining egg wash, brush the exterior of the dough and sprinkle with sesame seeds. Cut three small slits in the top of the dough to allow air to escape.
- Bake 20- 25 minutes or until dough is firm and golden brown. Let cool for 15 minutes before slicing.
