Day 12 of 28…Dinnertime Delights..Scrumptious Stromboli

We love Stromboli and I love how easy it is to make…I only used have of the cream cheese and Garden Salsa Mix and it was plenty!!  I added some chopped ham and instead of butter I sprinkled Roasted Garlic Infused Oil on the top with the Parmesan Cheese…2 Thumbs up!!

Scrumptious Stromboli

8 oz. softened cream cheese

1 packet Garden Salsa Cheese Ball Mix (order at
½ cup sour cream
13.8 oz. tube refrigerated pizza crust
3.5 oz. pkg. pepperoni slices
2.25 oz. can black olives, drained (optional)
4 oz. can mushroom slices, drained (optional)
2 cups shredded mozzarella cheese
1 Tbsp. melted butter (optional)
3 Tbsp. grated Parmesan cheese (optional)

Assembly instructions: Combine first 3 ingredients; blend well and set aside. On sheet of greased aluminum foil, press pizza crust into a 10×15 rectangle. Spread ½ of the cream cheese mixture over crust to within 1 inch of edges; top with pepperoni and olives and mushrooms, if desired. Dollop the remaining cream cheese mixture on top; sprinkle with mozzarella cheese. Fold long edges to the center and press together to seal. Pinch each end to seal. Wrap in 2 layers of foil. Seal well, label and freeze.

Cooking instructions: Thaw completely; preheat oven to 400°. Unwrap stromboli and leave on foil; place on baking sheet. Bake for 15 minutes; remove from oven. If desired, brush crust with melted butter and Parmesan cheese and bake an additional 5 minutes. Cut into slices. Makes 6 servings.


Our next groceries…

4 cups cooked quinoa
1 small onion, chopped
2 (15.5 oz.) cans pinto beans, rinsed and drained
1 packet Red Bell Pepper Hummus Mix (order at
¾ cup vegetable broth
½ cup red bell pepper, chopped
2 Tbsp. Chipotle Seasoning (order at
2 (10 oz.) pkgs. frozen chopped spinach, thawed and squeezed of excess water
8 oz. shredded sharp white Cheddar cheese
8-10 (10-inch) whole wheat tortillas or wraps


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