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Cheesy Ham, Walnut, and Vegetable Stromboli

 

Cheesy Ham, Walnut, and Vegetable Stromboli recipe
40

Yield

8

servings

Prep

60

min

Cook

45

min

Ready

2

hrs

Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

2 tablespoons olive oil
divided
1 small onions
chopped
¼ pound mushrooms
sliced
cup walnuts
chopped
1 ½ teaspoons thyme
dried
*
½ teaspoon black pepper
cracked
2 tablespoons white wine
3 each scallions, spring or green onions
chopped
1 each sweet red bell peppers
or green, thinly sliced
1 medium zucchini
julienned
teaspoon salt
*
teaspoon black pepper
*
teaspoon nutmeg
*
1 pound pizza crust dough
frozen, thawed
*
1 each egg yolks
lightly beaten
*
5 ounces ham
thinly sliced
4 ounces gruyere cheese
shredded
1 tablespoon poppy seed
optional

Directions

Preheat oven to 375℉ (190℃).

Line 10x15 baking pan with parchment or trimmed clean brown paper.

In nonstick skillet heat 1 tablespoon oil over med-high heat.

Add onion, mushrooms, walnuts, thyme and cracked pepper; cook until vegetables soften, about 8 minutes.

Add wine; cook until most of liquid evaporates, about 3 minutes.

Remove from heat; stir in scallions.

Transfer to bowl.

In same skillet heat remaining oil over high heat.

Add pepper strips; cook until just softened, about 6 minutes.

Remove from skillet; reserve.

To same skillet add zucchini, salt, pepper and nutmeg; cook until softened, about 5 minutes.

Remove from heat.

On lightly floured surface roll pizza dough into 13x16 rectangle.

Transfer to baking pan.

At each corner of dough cut out 2 inch squares; reserve scraps for decoration, if desired.

Combine yolk with 1 tablespoon water.

Spread mushroom mixture down center of dough, about 4 inch wide, leaving side notched ends empty.

Top mushroom mixture with ham, then cheese, zucchini mixture and pepper strips.

Brush some of yolk mixture around each cut corner.

Fold short ends of dough over filling.

Using scissors cut out dough on either side of filling into 1 inch wide strips, cutting in from outside edge to within ¾ inch of filling.

Brush bottom and top ends with some of yolk mixture.

Crisscross strips over filling, pulling a little to bring ¾ inch uncut dough up around filling.

Brush with yolk mixture; sprinkle poppy seeds over and/or decorate with dough scraps, if desired.

Let rise 20 minutes in warm place.

Bake 45 minutes or until crust is golden and filling sizzles.

Cool 10 minutes bofore slicing.

TIP-Can freeze just before dough rises for up to 3 weeks.

Thaw in refrigerator 4 hours.

Let rise 20 minutes in warm place before baking. 329 cal;

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 28460% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 514mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 31g
Vitamin A 26% Vitamin C 84%
Calcium 19% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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