Turkey, Kale and Portobello Stromboli

http://greenlitebites.com/2014/01/20/turkey-kale-and-portobello-stromboli/
Turkey, Kale and Portobello Stromboli - Cut in half

Last week I had a chance to visit my local Trader Joe’s. I don’t go often but when I do I stock up on their bags of whole wheat pizza dough. I usually buy 10, use 1 right away and then store the rest in the freezer.

They are so versatile and easy to work with!

Last week I made pizza for me and the boys but separated out 4 ounces of the dough to use on something special for lunch the next day. I figured it would be better than just eating leftover pizza!

Turkey, Kale and Portobello Stromboli I was right! This could not have come out any better. What a great way to get in some veggies!

And to think I grew up eating this with ham and pepperoni. Don’t get me wrong, that’s good, too, but this was divine.

Here’s what I did…

  • 4 oz 93% lean ground turkey
  • Thick slice of sweet onion, chopped (~40g)
  • 1 garlic clove, minced
  • 2-3 stalks of kale, stems removed, leaves chopped (~50g)
  • 1 portobello mushroom cap, chopped
  • Salt
  • 4 oz (114g) whole wheat pizza dough (I used Trader Joe’s)
  • 1 oz shredded mozzarella cheese
  • Garlic powder and Italian seasoning for sprinkling

Preheat the oven to 375 degrees.

In a large pan on medium-high heat, brown the ground turkey with the onion and garlic. Add the kale, mushroom and pinch of salt.

Turkey, Kale and Portobello Stromboli - the filling

Cook it until the kale and mushroom cook down to your liking. Remove from heat.

Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.

Roll out the dough nice and thin — this works better when it’s at room temperature — and place it directly on the cookie sheet. You don’t want to transfer too much and have it fall apart on you.

Turkey, Kale and Portobello Stromboli  - The dough

Pile the cooked kale and turkey mixture on one side of the dough.

Turkey, Kale and Portobello Stromboli  - Step 2

Top it with the cheese.

Turkey, Kale and Portobello Stromboli  - Step 2

Fold over and pinch the edges closed.

Turkey, Kale and Portobello Stromboli  - Step 3

Carefully cut a few slit in the top of the dough and sprinkle with garlic and Italian Seasoning.

Turkey, Kale and Portobello Stromboli  - Step 4

Bake for 10-15 minutes until the dough is firm to the touch and just beginning to brown.

Transfer it to a plate and serve with a side of sauce for dipping.

Turkey, Kale and Portobello Stromboli  - After baking

Cut it in half and marvel at your creation!

Turkey, Kale and Portobello Stromboli  - Cut in half

I was a little worried it would fall apart when I tried to pick it up, but it held together.

Turkey, Kale and Portobello Stromboli  - Half

I made it initially thinking I’d eat the whole thing but honestly it was too filling! I hate half and then warmed the other half up for lunch the next day. I think whole it would make a great dinner but it was slightly too big for me for lunch.

Approx Nutritional Information per serving
Servings Amt per Serving
2 Half the stromboli
Calories Fat Fiber WWPs
287 9g 6g old: 6 new: 7
Sugar Sat Fat Carbs Protein
1g 4g 32g 21g
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Posted in: Dinner Ideas, Food Photos, Lunch Ideas, Pizza Ideas
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4 Comments and 2 Replies

  1. Michele

    I made these for dinner last night and it turned out pretty good. I’m not sure the family really liked it but I’ll make it again. Yours looks so much bigger than mine though. I always have a tough time rolling pizza dough. You said it works best when it’s at room temperature so I’ll try that next time. Anyway, we just got Trader Joe’s here in the Dallas area and I finally ventured over to it yesterday, specifically for their pizza dough and naturally they were out of it!! When you get a chance, would you mind telling me what some of your favorites are from Trader Joe’s?

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