Stromboli and Calories: Tipping the Scales
The Stromboli is a prepared dish and the ingredients are quite subjective. This following information is in reference to a 6oz serving of Stromboli consisting of pepperoni and provolone cheese. This particular Stromboli boasts 430 calories, 17 grams of fat of which seven of those are of the saturated persuasion. As well, it has 50 mg of cholesterol which is 17% of the recommended daily allowance assuming you ingest 2,000 calories a day.
There are several ways by which to create a heart-healthy, low calorie Stromboli. First, using low-fat cheeses will considerably lower the fat content of your Stromboli. In fact, low-fat small curd cottage cheese is an excellent stand-in for ricotta. Substituting lean meats such as chicken breast or turkey, for the fat-laden sausage and pepperoni will also cut the calorie and fat. As well, at most of the upscale grocery stores and markets there are options such as pepperoni and sausage made from tofu, turkey or meat protein substitutes that taste very close to the real thing. Incorporating more fresh vegetables such as roasted red bell pepper, onion, green bell pepper; whatever you like is an excellent way to slim down your Stromboli. In short, when the opportunity presents itself to substitute a low-fat or low calorie item for the standard, high calorie ingredient in your Stromboli recipe, do it.
Below is and delicious example of a healthy, low-fat low-calorie Stromboli recipe.
1 TBSP cornmeal
1 small chopped green bell pepper
1 chopped white onion
2 (10oz) cans of refrigerated pizza dough
1/2 (lb). Of low-fat, low-sodium turkey salami
1/2lb low fat, low sodium turkey pastrami
1/4 (lb). Low-fat, low-sodium baked ham
2oz. Sliced turkey pepperoni
3/4 cup shredded low-fat mozzarella cheese
1 slightly beaten egg white+ 1 tsp. Water
Preheat the oven to 375°.
Spray a baking sheet with non-stick cooking spray. Dust lightly with cornmeal.
Spray a medium-sized, non-stick skillet with non-stick cooking spray. Add the chopped onion and bell pepper and sauté over a medium flame for about six minutes.
Meanwhile, place the dough on a lightly-floured work place. Using a rolling pin form the dough into a 16" x 6" rectangular shape. Layer the meats down the center, and leave a 1" border on each side. Top with bell peppers, onion, and mozzarella cheese.
With a sharp serrated knife make seven 1" slices every 2" into the edge of the lenghty side of the dough. Beginning at either of the narrow ends, stretch and fold the 1" border of dough over the Stromboli filling. Repeat this procedure on the other narrow end. Join the two opposite cut edges in the center of the loaf, and twist, press and crimp to seal. Repeat procedure with the other cut edges. Lightly sweep the dough with the eggwash. Carefully place the Stromboli on a coated baking sheet.
Bake for about 15 to 20 minutes; until deep-golden brown. When you tap on the Stromboli, and it sounds hollow, you know it’s done. Allow to cool before serving. Yields ten slices.
Per one slice of Stromboli:
Saturated FAT 1.7 G