Home­made pizza magic

Whip up ex­tra­or­di­nary pizza treats faster than it takes to order de­liv­ery— it’s easy when you start with ready-to-bake dough

Woman's World - - Contents -

Chili- Cheese Beef Strom­boli

Our Tex- Mex spin on this pizze­ria fa­vorite is stuffed with all your fa­vorite taco top­pings— serve with sour cream and gua­camole for ex­tra yum 1 1 lb. onion, ground chopped beef

2 tsp. chili pow­der

1⁄ 4 tsp. salt

1 cup medium salsa

1 cup frozen corn ker­nels, thawed, drained

1⁄ 2 cup drained roasted red pep­per strips from a jar

11⁄ 2 cups shred­ded Mon­terey Jack cheese

4 Tbs. chopped fresh cilantro

1 (15–16 oz.) pkg. re­frig­er­ated pizza dough, at room temp.

1 egg, beaten rimmed Heat oven bak­ing to 425°F. sheet with Coat cook­ing 17"x11½" spray. Coat non­stick skil­let with cook­ing spray; heat over medium heat. Add onions; cook un­til ten­der, 10 min. Add ground beef, chili pow­der and salt; cook un­til beef is no longer pink, 10 min., stir­ring oc­ca­sion­ally. Trans­fer to large bowl. dough bak­ing On lightly to sheet. 15"x12" floured Stir rec­tan­gle. salsa, sur­face, corn, Trans­fer roll pep­pers, out to 1⁄ 2 cup cheese and 3 Tbs. cilantro into beef. Place in 4"-wide strip down cen­ter of dough, leav­ing 11⁄ 2" bor­der along short sides. Top beef with 3⁄ 4 cup cheese. Start­ing 11⁄ 2" from edge, cut dough into 10 strips on each side. Bring one side of dough strips over filling, stretch­ing slightly. Brush re­main­ing side of strips with wa­ter; stretch over filling and other dough strips to seal. Fold ends over to seal. Brush with egg. Bake 25– 30 min. Let stand 10 min. Sprin­kle with re­main­ing cheese and cilantro.

Serv­ings: 6. Kitchen time: 40 min. To­tal

time: 1 hr., 20 min. Cals.: 452. Pro­tein: 26g. Fat: 19g. (8g. sat­u­rated). Chol.: 100mg. Carbs.: 42g. Sodium:1,245mg. Fiber:4g. Su­gar: 4g.

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