Stromboli With Pizza Dough and Ground Beef
Stromboli with Basis Beef
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ACTIVE: 25 min. DIFFICULTY Medium
Ingredients:
- one piece Rhodes Thaw, Rise and Bake Pizza Dough
- 2 t loftier oestrus cooking oil, such equally grape seed
- 1 medium onion finely diced
- 1 16 OZ package Pre 95% Lean Ground Beef
- 3 OZ pepperoni, finely minced
- four cloves garlic, finely minced or passed through a garlic press
- ane/ii t crushed red pepper
- i t fennel seed
- 1 t Italian seasoning
- ane/2 t kosher salt
- i 15 OZ can favorite store bought pizza sauce, we love Rao's
- 1 16 OZ container fresh spinach, chopped
- 1/4 C fresh basil, chopped
- 2 C shredded mozzarella cheese
- one/4 C grated parmesan cheese
- two eggs, lightly beaten with i T water
- Thaw dough according to packet instructions and ready bated.
- Heat oil in a large skillet over medium heat and add the chopped onion, cook until information technology begins to soften, virtually four minutes. Adjust heat to medium high and add the ground beef, breaking up meat with a wooden spoon or mallet until cooked, near 7 to 8 minutes. Add pepperoni, garlic, crushed red pepper, fennel, Italian seasoning, and salt. Cook for 2 to iii minutes and so add 1/4 C of the pizza sauce. Add spinach and basil and cook for an additional 5 minutes. Remove from heat. Filling tin be made upwards to 2 days ahead. Bring to room temperature before assembling calzones.
- To Assemble stromboli: Preheat over to 450F.
- Accept 2 big parchment lined blistering sheets ready.
- Divide dough in half and place on a clean, lightly floured work surface. Lightly flour a rolling pivot and curlicue out dough, dusting with flour as needed to forbid sticking. You want it thin merely not transparent. 1 piece of Rhodes dough should make about two 12" rectangular pieces.
- Place rolled out dough on parchment lined baking sheets with the long edge at the the bottom of the sheet. You'll exist rolling the dough upward towards the top of the sheet.
- Place the filling evenly across the dough, leaving a 2' to 3" blank strips from the lesser and summit edges. Sprinkle mozzarella and parmesan over the meat mixture.
- Starting with the bottom long edge of the dough, roll the Stromboli towards the elevation of the blistering canvas, stopping right before yous hit the blank strip at the top. Brush the elevation strip lightly with the egg launder and fold it over the rolled dough, pressing to seal. Gently roll the Stromboli over so the seam side is downwards, tucking in whatsoever corners of dough as needed.
- Gently cut several vents in the dough to allow steam to escape. Brush pinnacle with egg wash and bake for 15 minutes. Permit Stromboli remainder for at least 5 minutes earlier serving.
- Cut in to chunks or slices with additional sauce for dipping if desired.
Instructions
Corporeality per 317
-
510kcal
Calories
-
38.29grand
Protein
-
17.45chiliad
Fat
-
48.49g
Carbohydrates
Source: https://www.eatpre.com/blogs/recipes/stromboli-with-ground-beef
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