yield: 1, 14″ stromboli, or 2-3 servings
Ingredients | Weight | Measure |
Onion, yellow, sliced | 1 cup | |
Bell pepper, green, sliced | 1 cup | |
Canola oil, divided | ¼ cup | |
Original TABASCO® brand Pepper Sauce | 1 tsp. | |
Salt, divided | 2 pinches | |
Black pepper, divided | 2 pinches | |
Beef eye round, frozen, thinly sliced on a slicer | 1 ½ lbs. | |
Prepared pizza dough | 12 oz. | |
Cornmeal | 2 Tbsp. | |
Provolone cheese, shredded | 1 ½ cups | |
Garlic, minced | 1 tsp. | |
Tomato sauce | ½ cup | |
Ketchup | ¼ cup | |
Worcestershire sauce | 2 tsp. | |
TABASCO® brand Chipotle Pepper Sauce | 1 ½ Tbsp. |
Method
1 Preheat oven to 400˚F.
2 In a sauté pan over medium heat, cook onions and peppers in 2 Tbsp. canola oil until onions are brown and caramelized. Add Original TABASCO® brand Pepper Sauce and season with a pinch of salt and pepper. Reserve.
3 In a large sauté pan, sauté beef over high heat in 2 Tbsp. canola oil. Season with a pinch of salt and pepper.
4 On a flat work surface, flatten pizza dough into a 14″ circle, leaving a ½” raised rim around the edge. Place on a wooden pizza peel sprinkled with cornmeal.
5 Place beef in a line down center of dough. Top with peppers and onions; cover with cheese. Fold one side of dough over filling; then fold the remaining side over the first.
6 In a medium sauce pot, sauté garlic over low heat for 2-3 minutes. Add tomato sauce, ketchup, Worcestershire sauce and TABASCO® brand Chipotle Pepper Sauce. Cook 4-5 minutes, until sauce is thickened. Set aside.
7 Bake stromboli 12-15 minutes, until crust is golden brown. Serve with sauce on the side.
*The photo credit should read: McIlhenny Company/TABASCO® Brand Products
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