Mexican Stromboli
Ingredients
- 1 lb ground beef
- 1 can kidney beans
- 1½ c salsa
- 2 pkg refrigerator pizza dough
- ¾ c Monterey Jack cheese
- 1 tbsp cornmeal
- milk
Instructions
- Preheat oven to 375 °F
- Brown 1 lb ground beef and drain. Stir in half of 1 can kidney beans and 1½ c salsa.
- Mash remaining beans and add to beef mixture. Bring to a boil.
- Reduce heat and simmer for 5 minutes or until most of the liquid evaporates. Remove from heat and allow to cool for 5 minutes.
- Grease a 9x13 baking dish. Roll out 2 pkg refrigerator pizza dough on a floured surface to ~12x10 inches. Trim dough to 10" square.
- 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.
- 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.