Stromboli can often be heavy with meat and cheese, but this version is packed with veggies.
Nutty fontina is more flavorful than classic mozzarella, so a little goes long way.
Serve with your favorite marinara sauce for dipping.
Photo: Jason Donnelly
Coat a large baking sheet with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes.
Roll dough out on a lightly floured surface into a rectangle approximately 14 by 10 inches.
Spread pesto over the dough, leaving a 1/2-inch border.
Top with the bell pepper mixture, spinach, banana peppers and cheese.
Starting at a long side, tightly roll the dough into a cylinder.
Pinch and tuck both ends closed to contain the filling.
Using two spatulas, carefully transfer the stromboli seam-side down to the prepared baking sheet.
Brush with the remaining 1 teaspoon oil and sprinkle with sesame seeds.
Bake until the crust is beginning to brown, 15 to 20 minutes.
Let stand for 5 minutes, then slice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
