Philly Steak and Cheese Stromboli was on the menu when I babysat Kinley at Jill's and Eric's house last month. It uses frozen bread dough. And while I can certainly make my own bread dough, what's more important? Holding this little girl? Or making bread dough from scratch?
Yep! That's what I thought, too. Priorities, priorities, priorities!
If a tasty supper is your priority, this recipe is a good solution. Enjoy!
1 large onion, thinly sliced
2 tbsp. canola oil
1/2 tsp. garlic powder (you can use fresh garlic, if you prefer)
1/4 tsp. pepper
1 loaf (1 lb.) frozen whole wheat bread dough, thawed
12 oz. sliced reduced fat Cheddar cheese
1/2 lb. shaved deli roast beef, chopped
1 egg white
1 tsp. water
1/4 cup shredded part-skim mozzarella cheese
In a large nonstick skillet, saute the peppers and onion in oil until tender. Stir in garlic powder and pepper; set aside.
On a baking sheet coated with cooking spray, roll dough into a 15- by 10-inch rectangle. (If you have a silicon mat, that would work well, too.) On the dough, layer half of the sliced cheese, all of the roast beef and vegetable mixture lengthwise over half of the dough to within 1/2 inch of edges. Top with remaining sliced cheese.
Fold dough over filling; pinch seams to seal and tuck ends under. Combine egg and water; brush over dough. Cut slits in top. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
- The original recipe called for 1/2 pound of sliced fresh mushrooms. This cook doesn't like mushrooms. What can I say? The cook has control!
- You could certainly use your own favorite bread dough recipe.
I'm linked today to Two Maids a Milking's blog hop. Check out the other recipes there!