A Twist on a Classic

Makeover Philly Steak and Cheese Stromboli

2 large green peppers, julienned
½ pound sliced fresh mushrooms
1 large onion, halved and sliced
2 tablespoons canola oil
½ teaspoon garlic powder
¼ teaspoon pepper
1 loaf (1 pound) frozen whole wheat bread dough, thawed
12 ounces reduced-fat process cheese (Velveeta) sliced
½ pound shaved deli roast beef, chopped
1 egg white
1 teaspoon water
¼ cup shredded part skim mozzarella cheese

In a large nonstick skillet, sauté the peppers, mushrooms and onion in oil until tender. Stir in garlic powder and pepper, set aside. ON a baking sheet coating in cooking spray, roll dough into a 15 x 10 inch rectangle. Layer half of the sliced cheese, all of the roast beef and vegetable mixture lengthwise over half the dough to within 1/2 inch of the edges. Top with the remaining sliced cheese. Fold dough over filling; pinch seams to seal and tuck under. Combine egg white and water; brush over top. Cut slits in top. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with mozzarella and cook 5 minutes longer. Let stand 10 minutes before cutting.

This is a very good twist on a Philly Cheese Steak and a Stromboli. It is much healthier, because there are more vegetables and less meat and cheese, but still enough of everything to make it taste very good. My husband loves Philly Cheese Steaks, and when I came across this recipe, I knew we had to try it. And he loved it. It is relatively easy to make, and they whole family will love it!