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.

Big Batch Italian-Style Baked Ground Beef Stromboli

Ingredients

Directions

Cuts Used in This Recipe

Lean Ground Beef Chuck