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Recettes
Big Batch Italian-Style Baked Ground Beef Stromboli

Recipe

Big Batch Italian-Style Baked Ground Beef Stromboli

20 min prep

50 min cooking

Serves 8

Difficulty 3/5

Stromboli is like the rolled-up cousin of pizza – it’s as easy to eat with your hands so kids love it! This recipe uses pre-made pizza dough but bread dough can be used as well. It’s a perfect brunch idea or casual dinner. This big batch recipe created by Andrea Buckett Cooks is a simple dish that will feed a crowd.

Ingredients

1½ lb (750 g) prepared pizza dough 1 tbsp (15 mL) canola or sunflower oil 1½ lb (750 g) Lean Ground Beef 1 onion, diced 1 sweet green pepper diced 1 pkg (300 g) frozen spinach (or 8 cups/2 L fresh baby spinach) 1 tbsp (15 mL) dried oregano leaves 1 tsp (5 mL) hot pepper flakes (optional) ½ tsp (2 mL) EACH salt and pepper 1 jar (630 mL) passata (crushed tomatoes), divided Nonstick cooking spray 1 tbsp (15 mL) all-purpose flour 1½ cups (375 mL) shredded mozzarella cheese 1 tbsp (15 mL) sesame seeds

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Directions

1. Remove the pizza dough from refrigerator and let stand at room temperature while preparing filling. 2. Heat oil over medium-high heat in a large skillet. Add ground beef, onion and green pepper; cook, stirring often and using back of spoon to break up meat into small chunks, for about 8 minutes or until beef is browned and thoroughly cooked. Add spinach and cook, stirring often, until spinach has thawed (or wilted if using fresh). 3. Transfer beef mixture to a colander set over a bowl or in sink and drain off the excess liquid, using a spoon to press the mixture to expel as much liquid as possible. Discard liquid. 4. Transfer beef mixture to a large bowl and mix in oregano, hot pepper flakes, salt, pepper and 1½ cups of the passata. Set aside. 5. Spray a large, rimmed baking sheet with nonstick cooking spray and place dough in the centre on the pan. Dust top of dough with flour; press and pull the dough out to the edges of the pan (do not turn the dough over). The dough should be at least as large as the pan. Scatter the cheese over the dough and then top with the beef mixture, leaving about ¼ inch (5 mm) all around the edge of the dough. 6. Begin rolling the dough from a long edge in a large pinwheel fashion (folding only twice), sealing all the beef inside. Tuck each end underneath itself so it is sealed at both ends. Move the stromboli into the centre of the baking sheet with the sealed edge at the bottom. Cut six small slits in the top of the dough and garnish with sesame seeds. 7. Bake in a preheated 400˚F oven for 35 minutes or until well browned and filling is hot. Remove from oven and let cool for 10 minutes. 8. Meanwhile, warm remaining passata in a saucepan or the microwave. Slice stromboli into portions with a serrated knife. Serve with warm passata.

Cuts Used in This Recipe

Big Batch Italian-Style Baked Ground Beef Stromboli

Hamburger

Bœuf haché maigre du bloc d'épaule

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