By WI Cheesehead on January 19, 2007
"Got this from another mom. You can make this with or without the barbecue sauce. I also make it without the pepperoni sometimes. It's a nice change to the regular stromboli. Make a pizza sauce or garlice butter dip to go with it. Time does not include making bread dough or thawing frozen dough."
Serving Size: 1 (73 g)
Servings Per Recipe: 6
"I made this today for the make it healthier game. What I did to make this more healthy was use a whole wheat bread dough, skip the butter and use cooking spray to help the powders stick to the dough. I used low cal BBQ sauce with 10 calories, 1 gram of carbs, and no fat per serving in each 2 tbs serving. I used turkey pepperoni by hormels with 17 slices being 80 calories, no carbs, and 4 grams of fat. I also used part-skim mozzarella to even more bring down the calories on this tasty meal. With all of that said and done this was still a great calzone!"
"This was an excellent twist on regular stromboli! I was a little curious as to how the Italian seasoning would taste when combined with the BBQ sauce, but it tasted great. The BBQ sauce added a slightly sweet undertone to the whole thing, but other than that it was barely noticed. I think next time I would spread the BBQ sauce before sprinkling the dough with the seasonings, though. I did the sauce after the seasonings and the brush kept grabbing everything else and clogging up. I used about 1/4 lb. of turkey pepperoni in mine. I probably could have done with more but I had run out (thought the package had more left than it did) and I didn't feel like running to the store before brunch. Other than that, it was a breeze to make and very yummy! I will definitely be making this again!"