A vegetarian version of a favorite
- 1 sheet Frozen Puff Pastry 1/2 of a 17.3 oz package, thawed
- 1 egg
- 1 TB water
- 4 oz whipped cream cheese chive flavor
- 1 small tomato sliced thin
- 2 kale leaves
- 1 tsp olive oil
- 4 oz cheese Italian mix, shredded
- ½ tsp Italian seasoning
Heat oven to 400F. In a small bowl or cup, whisk the egg and water together until smooth.
Place tomato slices on a paper towel in a single layer. Sprinkle with salt and set aside.
Tear the leafy parts of kale from the stems and place in a medium bowl. Tear into small pieces, sprinkle with olive oil and massage for 3-5 minutes, until softened and reduced in size.
Unfold the pastry sheet onto a lightly floured surface. Roll into a rectangle, approximately 16x12 inches.
With the short side facing you, spread the cream cheese on the bottom half of the pastry to within about 1 inch of the edge. Add kale in a uniform layer, followed by tomato slices. Layer shredded cheese over the top.
Starting at the short side, roll up like a jelly roll. Place roll seam side down onto a baking sheet. Tuck under the ends to seal. Brush the surface with the egg mixture.
Bake for 25 minutes or until the Stromboli is golden brown.
Remove from baking sheet and let cool for at least 10 minutes before cutting.
Calories: 376kcal | Carbohydrates: 22g | Protein: 11g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 325mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2344IU | Vitamin C: 23mg | Calcium: 198mg | Iron: 2mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.