Thursday, August 20, 2009

Ragin' Strombolis

Boy-approved, good ol' fashioned GINORMOUS deliciousness! (Yeah, I'm not kidding... they're pretty large. Feel free to be smart and make anywhere between 5 to 8 strombolis, because the 4 I made are like "Honey I Blew Up the Dinner"-style). Like a calzone, except pinched in the center and containing meat and only a little bit of cheese, these are pretty easy and super forgiveable (a.k.a. use whatever veggies/spices/meats you have on hand)!


1 lump whole wheat or multi-grain pizza dough (I bought mine at Whole Foods, but they sell this stuff at Trader Joe's if you have the ability to frequent the unique grocery store)

3 lb package of ground turkey (don't be a scaredy cat like my Momo--she thinks it smells bad--but if you are averse to this, ground chicken or ground sirlion are good substitutes)

1 bag frozen multi-colored pepper slices

2 tablespoons low calorie barbeque sauce (often disquised as "low sugar")

3 or so tablespoons ketchup

a good dousing of worchistere sauce

1 & 1/2 teaspoons coriander

1 teaspoon onion powder

a generous sprinkling of Italian seasoning

a light sprinkling of garlic salt

fresh ground black pepper to taste

4 ounces shredded reduced fat cheese (I used Mexican blend, which attests to the forgiveable-ness of this recipe, because I'm sure a good Mozzerella would be delightful)

1. Cook your meat of choice thoroughly.

2. Add defrosted bell pepper mix.

3. Toss in all remaining ingredients EXCEPT THE CHEESE and cook over medium-low heat for 10 to 15 minutes uncovered.

4. While the flavors are cha-cha-cha-ing, divide the dough into 4 equal portions. Roll out each peice until it is about a half-inch thick into a circle or oval or square... it's up to you! (Side note: I don't have a rolling pin, so I simply pounded the dough into ovals... so don't fret if you're pinless!)

5. Remove the meat-pepper mix from the heat and spoon anywhere between 1 cup to a cup and a half into the center of each dough-shape (note how I didn't descriminate against the square-makers by saying "dough rounds"). Top each pile of meat n' peppers with about an ounce of cheese (you don't need much). Pull up the sides of the dough and pinch together so that the meat mixture is completely enveloped in the dough.

6. Place strombolis on a baking sheet. I sprayed mine with cooking spray and followed that with a few more shakes of the good ol' garlic salt. But that's just me...

7.a. Bake at 350°F for anywhere between 30 to 45 minutes, until the crusts on these gems are golden brown and delicious.

7.b. OR you can bake at 350°F for 20 minutes, pull them out, let them cool, and freeze them for when hunger strikes later!

ESTIMATED Nutritional Information
(really, these have to be a total guess)

Calories 434.5
Total Fat 16.8 g
Saturated Fat 4.8 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.8 g
Cholesterol 90.0 mg
Sodium 761.1 mg
Potassium 143.2 mg
Total Carbohydrate 41.2 g
Dietary Fiber 4.0 g
Sugars 3.2 g
Protein 32.6 g

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