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Makeover Philly Steak and Cheese Stromboli

 Makeover Philly Steak and Cheese Stromboli
Our family always looks forward to this traditional stromboli—and now it's lower in fat and calories! —Barb Miller, Oakdale, Minnesota
8 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 2 large green peppers, julienned
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, halved and sliced
  • 2 tablespoons canola oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 loaf (1 pound) frozen whole wheat bread dough, thawed
  • 12 ounces reduced-fat process cheese (Velveeta), sliced
  • 1/2 pound shaved deli roast beef, chopped
  • 1 egg white
  • 1 teaspoon water
  • 1/4 cup shredded part-skim mozzarella cheese


  • In a large nonstick skillet, saute the peppers, mushrooms and onion
  • in oil until tender. Stir in garlic powder and pepper; set aside.
  • On a baking sheet coated with cooking spray, roll dough into a 15-in.
  • x 10-in. rectangle. Layer half of the sliced cheese, all of roast
  • beef and vegetable mixture lengthwise over half of dough to within
  • 1/2 in. of edges. Top with remaining sliced cheese. Fold dough over
  • filling; pinch seams to seal and tuck ends under.
  • Combine egg white and water; brush over dough. Cut slits in top. Bake

2 of 2

Makeover Philly Steak and Cheese Stromboli (continued)

Directions (continued)

  • at 350° for 20-25 minutes or until golden brown. Sprinkle with
  • mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
  • Let stand for 10 minutes before cutting. Yield: 8 servings.
Nutritional Facts: 1 slice equals 331 calories, 12 g fat (3 g saturated fat), 33 mg cholesterol, 1,055 mg sodium, 38 g carbohydrate, 5 g fiber, 23 g protein.
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