1 6-ounce can tomato paste
2 cloves garlic, minced
1 pound prepared pizza dough, preferably whole-wheat
2 ounces thinly sliced salami (about 10 slices)
1 cup shredded part-skim mozzarella cheese
2 cups chopped baby spinach
2 teaspoons extra-virgin olive oil
Position a rack in lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
Combine tomato paste and garlic in a small bowl. Roll dough out on a lightly floured surface into a rectangle approximately 14 by 10 inches. Spread the tomato paste mixture over the dough, leaving a 1/2-inch border around the edges. Place a layer of salami on the tomato paste; top with cheese and spinach. Starting at a long side, roll the dough into a cylinder. Pinch both ends shut to contain the filling. Using two spatulas, carefully transfer the stromboli to the prepared baking sheet, placing it seam-side down. Brush oil over the stromboli.
Bake until the crust is beginning to brown, 18 to 20 minutes. Let stand for 5 minutes before slicing into 5 portions.
13 g fat
4 g sat
43 g carbohydrates
1 g total sugars
15 g protein
3 g fiber
SmartPoints value : 10