🧀 Mozzarella Cheesesteak Stromboli 🥖
Ingredients:
1 (13.4 oz) Pillsbury classic pizza dough, refrigerated
2 cups shredded mozzarella cheese, divided
1 1/2 lbs grilled sirloin steak, roughly chopped
Olive oil
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 1/2 tsp dried Italian seasoning, divided
1 tsp garlic salt
Black pepper to taste
1/3 cup prepared Parmesan-Peppercorn salad dressing
1 tbsp butter, melted
2 tbsp grated Parmesan cheese
Instructions:
Preheat the Oven: Start by preheating your oven to 425°F (220°C). Prepare a standard sheet pan by lining it with parchment paper or a Silpat mat.
Cook the Vegetables: Heat a skillet over medium heat and add a drizzle of olive oil. Add the thinly sliced onion and green bell pepper to the skillet. Sprinkle with 1 tsp of dried Italian seasoning, garlic salt, and a pinch of black pepper. Sauté the vegetables for 3-5 minutes until they are softened and fragrant.
Prepare the Dough: Unroll the refrigerated pizza dough and press it into a large rectangle, about 12 x 16 inches. Evenly spread half of the shredded mozzarella cheese over the dough.
Assemble the Stromboli: Distribute the roughly chopped grilled sirloin steak evenly over the cheese layer. Add the sautéed onion and bell pepper mixture on top of the steak. Drizzle the Parmesan-Peppercorn salad dressing over the vegetables and steak. Then, top everything with the remaining shredded mozzarella cheese.
Roll the Dough: Carefully start rolling the dough from the wider edge, ensuring it is tight and even. Roll until you reach the other end, then place the stromboli seam-side down on the prepared sheet pan.
Add Toppings: Brush the top and sides of the stromboli with melted butter. Sprinkle with the remaining 1/2 tsp of dried Italian seasoning, additional garlic salt to taste, and the grated Parmesan cheese.
Bake: Place the stromboli in the preheated oven and bake for 18-20 minutes, or until the crust is golden brown and the cheese is bubbly. Once baked, r
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