Authentic stromboli, in case you didn’t know, is Italian bread or pizza dough layered with Italian cheeses and meats then rolled up jelly roll style. Basically, it is a huge stuffed and baked hot sub – pure deliciousness.
Over the last year, I have been quite the Italian rebel, and filling my stromboli’s with various sandwich ingredients. After it bakes and cools I slice it up and use for lunches during the week. It is the perfect solution to having quick lunches ready ahead of time during the busy school year.
Also, most of the stromboli recipes, I have prepared, freeze great. All I need to do is toss them in lunch boxes in the morning and by lunch they are thawed and ready to eat. Sometimes I warm them a little in the microwave or toaster oven.
This turkey, provolone, and spinach stromboli recipe, like many of my recipes, was born out of the necessity to use up ingredients before they went bad and had to be thrown out. The results were scrumptious and hit the spot when lunch time came around.
Now that the busy back to school season is upon us I plan to stock my freezer with these tasty lunches. For variety you can also check out the ham and swiss stromboli recipe I made last year.
**I have made this recipe a few times since taking this photo and learn to get the ingredients evenly distributed you need to spread them evenly over the top of the dough before you roll – not just in the middle. When I get a new picture I will add it.
Serving size: 1 slice
Calories: 395 * Carbs: 44 * Fat: 15 * Protein: 18 * Fiber:6 * WW Points +: 10 * WW Old Points: 8
**You can reduce the fat and calories by eliminating the sandwich oil in this recipe.
Store bought pizza dough or homemade
½ pound smoked turkey breasts, sliced wafer thin
6 slices provolone
2 cups baby spinach
2 tablespoons sandwich oil
egg wash (1 egg white whisked together with 1 tablespoon water)
Preheat oven to 350 degrees
Step 1. Stretch the dough out to 9 x 13 baking sheet.
Step 2. Layer the cheese, turkey, sandwich oil, and spinach (in that order) onto the dough covering the entire surface leaving about an inch on all sides.
Step 3. Roll up jelly roll style. Pinch the seam together then pinch and fold the ends over.
Step 4. Lay on baking sheet seam side down. Cut about 4 slits in the top then brush with egg wash.
Step 5. Bake for 35 – 40 minutes.
Make Ahead and Freezer Cooking Instructions
Prepare stromboli completely and let cool. Once it is cool, slice into portions, then wrap in plastic wrap and freeze. To thaw, take out of the freezer and let thaw in refrigerator, counter, or in lunch box. You can also warm this up in the toaster over. Remove from plastic wrap and heat at 350 degrees for 20 – 25 minutes or until heated thoroughly.
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