But it can be hard to convince yourself to opt for a more breakfast-like food when that cheesy, doughy goodness remains untouched in the refrigerator.
Maybe you’ll just have a bite. Or the whole piece. So does that count as lunch?
This recipe for Breakfast Stromboli provides a balanced dish and even sneaks in some vegetables. The best part? Although stromboli typically isn’t served for breakfast, this recipe won’t make you feel as if you’re starting your day and diet on the wrong foot.
1 store-bought whole-wheat pizza dough
1 Al Fresco Spinach & Feta Chicken Sausage, chopped
1 cup broccoli, chopped in small florets
1/2 cup red pepper, diced
1/4 cup white onion, diced
1/2 reduced-fat shredded cheddar cheese
1 teaspoon olive oil
1 egg white
Salt and pepper, to taste
1. Preheat oven to 425 degrees.
2. Spray cookie sheet with cooking spray. Lightly flour your hands and work the dough into a rectangle about the length of pan, but not as wide.
2. Crack eggs into a bowl and beat. Season with salt and pepper.
3. Heat oil in a pan on medium heat. Add onions, broccoli and red pepper. Saute until vegetables are cooked.
4. Add eggs, scramble and add chicken sausage shortly before eggs are fully cooked.
5. Spread egg mixture along the vertical center of the dough. Top with cheese.
6. Make 2-inch-long diagonal cuts about 1 inch apart with a knife or kitchen shears on both sides of the dough.
7. Arrange strips over the filling, alternating diagonally, and press ends under to seal.
8. Brush top with egg white.
9. Bake for 15 minutes or until it turns golden brown. Let it cool for 5 minutes and cut into slices.
Nutrition information (serves 8): 255 calories, 11 grams fat, 28 grams carbohydrates, 13 grams protein
* If you’re trying to cut calories and fat, use egg beaters or whites instead of whole eggs
* Think of this dish like an omelet and try subbing in different meats, vegetables and cheeses.
* Serve with a cup of fresh fruit.