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multicolored buntings

Mexican Stromboli

Becky Roy
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course

Ingredients
  

  • 1 lb ground beef
  • 1 can kidney beans
  • c salsa
  • 2 pkg refrigerator pizza dough
  • ¾ c Monterey Jack cheese
  • 1 tbsp cornmeal
  • milk

Instructions
 

  1. Preheat oven to 375 °F
  2. Brown 1 lb ground beef and drain. Stir in half of 1 can kidney beans and 1½ c salsa.
  3. Mash remaining beans and add to beef mixture. Bring to a boil.
  4. Reduce heat and simmer for 5 minutes or until most of the liquid evaporates. Remove from heat and allow to cool for 5 minutes.
  5. Grease a 9x13 baking dish. Roll out 2 pkg refrigerator pizza dough on a floured surface to ~12x10 inches. Trim dough to 10" square.
  6. Spoon half of the ¾ c Monterey Jack cheese into center of dough, then spoon half of the beef mixture of the cheese. Moisten edges with milk and press together. Sprinkle top with half of the 1 tbsp cornmeal. Repeat with the remaining pizza dough.
  7. Bake uncovered for 25-30 minutes.

Notes

Tip from old pizza worker; when sealing the dough make sure all the flour is off the edges to get a complete seal.  Milk or water works fine, you just have to get the edge moist.
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