FREEBIE FAIRY'S RECIPE OF THE DAY 1/10/12

Tuscan Stromboli

Prep Time: 25 Min

Total Time: 1 Hr 5 Min

Makes: 6 servings

INGREDIENTS

1

can Pillsbury® refrigerated classic pizza crust

4

oz (half of 8-oz package) cream cheese, softened

1/3

cup sun-dried tomatoes in oil, sliced

15

slices (1 1/2-inch size) pepperoni

2

tablespoons finely chopped red onion

1/2

cup drained finely chopped artichoke hearts (from 14-oz can)

1

cup cooked chicken, diced

4

oz fresh mozzarella cheese, diced (about 1 cup)

1

teaspoon McCormick® Italian Seasoning

1

teaspoon McCormick® Garlic Salt

1

tablespoon Crisco® Pure Olive Oil

1/2

teaspoon McCormick® Rosemary Leaves

DIRECTIONS

1Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle.2In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough.3Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.

High Altitude (3500-6500 ft)

High Altitude Directions

Nutritional Information

1 Serving (1 Serving)

• Calories 440
• (Calories from Fat 210),

• Total Fat 23g
• (Saturated Fat 10g,
• Trans Fat 1/2g),
• Cholesterol 70mg;
• Sodium 1070mg;
• Total Carbohydrate 36g
• (Dietary Fiber 2g,
• Sugars 6g),
• Protein 21g;

Percent Daily Value*:

• Vitamin A 10.00%;
• Vitamin C 6.00%;
• Calcium 15.00%;
• Iron 15.00%;

Exchanges:

• 2 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 1/2 Fat;

Carbohydrate Choices:

• 2 1/2;

*Perc