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

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.