How To Make Beef Stromboli?
Make a hearty beef stromboli at home by using store-bought pizza dough, seasoned cooked ground beef, plenty of melty cheese, and a tight roll-bake at 375-400-F for 20-35 minutes until golden; this simple method yields a family-style loaf you can slice and serve with marinara. What you-ll need (serves 4-8) 1 lb pizza dough (store-bought or homemade). 1 lb ground beef, browned and drained. 1-1- cups shredded mozzarella (or a mix of mozzarella + cheddar/provolone). --1 cup pizza or marinara sauce (optional inside; extra for dipping). 1 small onion, diced; optional: mushrooms, bell pepper, olives, pepperoni or Italian seasoning. 1 egg or milk for an egg wash (brushing the top). Quick method (30-50 minutes total) Prep filling: Brown 1 lb ground beef in a skillet with 1 small diced onion; drain fat and season with salt, pepper, and - tsp red pepper flakes or Italian seasoning. Let cool slightly. Roll dough: On a parchment-lined baking sheet, stretch the pizza dough into a roughly 12-14-inch rectangle. Leave a 1-2 inch border on the far edge. Layer: Spread a thin layer of marinara (optional) down the center, sprinkle half the cheese, add the beef mixture, then top with remaining cheese. Fold/Seal: Cut 1--2-inch strips along both long sides (or simply fold and pinch). Fold alternating strips over the filling to form a tight log; pinch ends to seal. Finish: Place seam-side down, brush with beaten egg or milk, cut a few vents on top, and sprinkle with parmesan or Italian seasoning if desired. Bake: 375-400-F for 18-35 minutes depending on size-bake until golden brown and internal filling is hot. Let rest 5-10 minutes before slicing. Variations and tips Philly-style: Use thinly sliced steak, saut-ed peppers/onions, and provolone. Italian meat stromboli: Use sliced Italian cold cuts (salami, ham, bresaola) and provolone; serve with jus or marinara. Avoid soggy dough: Don-t overload with sauce; cool hot fillings slightly before assembling. Freezing: Assemble and freeze unbaked; bake from frozen adding ~10-15 minutes. Serving and storage Serve sliced with warm marinara for dipping. Store leftovers refrigerated up to 3-4 days; reheat in oven for best texture.