Tuscan Stromboli

Tuscan Stromboli


  • 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


  1. Heat 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. 
  2. In 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. 
  3. Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.


1 comment:

  1. what do you replace Pillsbury® refrigerated classic pizza crust with?


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