Spicy Asian Shrimp Stromboli

Name: Spicy Asian Shrimp Stromboli
Prep time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 11 oz frozen panko or breaded shrimp, tail shells removed; 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust; 1/4 cup sweet orange marmalade; 1/4 cup hot pepper jelly; 1 cup finely shredded cabbage; 2 to 4 tablespoons Sriracha sauce

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Pillsbury Kitchens

Updated Mar 31, 2014

Bake-Off® Contest 46, 2013

Audrey Doe
Ringwood, New Jersey

Spicy Asian Shrimp Stromboli

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Prep Time 15 min
Total 35 min
Ingredients 6
Servings 4

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Ingredients

11 oz frozen panko or breaded shrimp, tail shells removed
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4 cup sweet orange marmalade
1/4 cup hot pepper jelly
1 cup finely shredded cabbage
2 to 4 tablespoons Sriracha sauce

Make With

Pillsbury Pizza Crust

Instructions

Step
1

Heat oven to 400°F. Arrange shrimp in single layer on ungreased cookie sheet. Bake 6 minutes.
Step
2

Meanwhile, spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough on cookie sheet; press into 12 x 8-inch rectangle.
Step
3

In small bowl, mix marmalade and hot pepper jelly. Spread over crust to within 1/2 inch of edges. Top one half of dough with shrimp and cabbage to within 1/2 inch of edges; drizzle with Sriracha sauce. Fold dough over filling; firmly press edges to seal.
Step
4

Bake 18 to 22 minutes or until deep golden brown. Cool 5 minutes.

Nutrition

590 Calories

14g Total Fat

18g Protein

97g Total Carbohydrate

11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 590

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 3g; 14%

Trans Fat: 0g

Cholesterol: 55mg; 18%

Sodium: 1400mg; 58%

Potassium: 65mg; 2%

Total Carbohydrate: 97g; 32%

Dietary Fiber: 3g; 13%

Sugars: 11g

Protein: 18g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 15%; 15%

Calcium: 4%; 4%

Iron: 25%; 25%

Exchanges:

1 1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;