Chili-stuffed bread!
Comfort food at its best! Anchospiced chili wrapped in bread looks impressive, and it’s a cinch to make with convenient pizza dough
12 oz. ground beef 1 clove garlic, minced 2 tsp. ground ancho chile pepper 1 tsp. dried oregano
1⁄2 tsp. salt 1 (14.5 oz.) can diced tomatoes, drained
3⁄4 cup frozen corn, thawed 1 Tbs. green Tabasco sauce 1 (13.8 oz.) tube refrigerated pizza crust 1 egg, beaten
1⁄2 cup crumbled feta cheese
Heat oven to 400°F. Line 9 1⁄2" x5" loaf pan with enough foil to overhang sides by 2"; coat with cooking spray. Coat large nonstick skillet with cooking spray; heat over medium heat. Add first 5 ingredients; cook 7– 8 min., stirring often. Add tomatoes and corn; cook 10 min., stirring. Stir in Tabasco; transfer to bowl. Cool slightly.
Unroll dough into 13 1⁄2" x 7 1⁄2" rectangle. Cut 4 1⁄2"- wide piece from short end and reserve, leaving 9"x7 1⁄2" piece. Fit large piece into pan, stretching 2" up sides. Add filling. Roll reserved dough into 11"-long rectangle; cut crosswise into 14 strips. Place strips over filling, overlapping in crisscross pattern; press onto edge of dough. Brush with egg. Bake 25 min., topping with feta during last 5 min.
Servings: 8. Kitchen time: 45 min. Total time: 2 hrs., 10 min.
Calories: 267 Protein: 15g Fat: 11g (4g. sat.) Chol.: 61mg Carbs.: 28g Sodium: 709mg Fiber: 2g Sugar: 5g