I am really, really liking this recipe for Sicilian Turkey Stromboli. The ingredient list is quite simple and the stromboli is super tasty – a win win.
I think it’s due in large part to the Sun Dried Tomato Turkey Breast from Jennie-O Turkey Store. I can’t begin to tell you how much we are loving this product. It is so delicious that it doesn’t even need a recipe. We are cubing it or slicing it and eating it as a snack.
But a recipe I do have and it’s fabulous! The main thing you need to remember is to ask for the sliced sun dried tomato turkey breast product in the deli section of your supermarket.
And you may just find yourself addicted. Just saying.
Lara
I am part of Jennie-O’s Switch Circle of bloggers. I was not compensated to write this blog post and all opinions are my own. I am, upon occasion, given complimentary turkey products to try.
Sicilian Turkey Stromboli
Ingredients
- 1 pound frozen bread dough thawed
- ¼ cup frozen spinach thawed and excess water squeezed out
- ¼ pound Monterey Jack cheese shredded
- ½ pound sliced JENNIE-O® Sun Dried Tomato Turkey Breast
- 1 egg beaten
- Marinara sauce optional
Instructions
- Heat oven to 375ºF.
- Divide bread dough into 4 pieces.
- Roll each into 6-inch round, sprinkle each with spinach. Top with cheese and turkey.
- Starting at one end, roll the dough, jellyroll style, and seal dough at the bottom and ends. It will be the size and shape of a hot dog bun.
- Place on a parchment-lined baking sheet, cover with plastic wrap and allow to rise 20 minutes.
- Brush top of dough with egg.
- Cut a couple of ½-inch vent slits in the top of each roll.
- Bake 25 to 30 minutes or until golden brown.
- Serve with marinara sauce for dipping, if desired
Notes
Shredded Provolone cheese would also be a great choice! Adapted from Jennie-O Turkey Store