Pick your Packaging
Ground beef is available in a variety of packaging that can extend the shelf life and improve storability. If you’re lucky enough to have options, here’s how you choose the right one for your needs:
- Overwrapped packaging is the most traditional method, where the beef is plastic wrapped to a styrofoam tray. This form of packaging allows small amounts of air to pass through the plastic resulting in the most perishable method of wrapping. Use overwrapped beef by the Best Before Date or freeze by adding a second layer of plastic or putting it in a zip top bag and forcing the air out.
- Modified Atmosphere Packaging (MAP) is when the air around the beef is modified with C02 to prevent bacterial growth and an airtight seal is created, increasing the shelf life. It is also less messy to open and easily stackable in the fridge. Don’t freeze ground beef in MAP containers because it will freezer burn. Transfer meat to a plastic bag first.
- Tube packaging is great if you plan on stocking your freezer. The heavy plastic wrapping keeps air away from the meat, preventing oxidization and freezer burn. The meat might have a purplish tinge when you open it but it will quickly turn red.
- Vacuum packaging removes all air from the wrapping allowing the beef to stay fresh the longest. This leak-proof method of wrapping is also freezer ready.
- How to make the filling
- How to roll Stromboli
- Read through the recipe and assemble the ingredients
- Wash hands and tie back hair
- Start cook along video and prepare the recipe
Big Batch Italian Stromboli
- 1 Tbsp canola oil
- 1 1/2 lb lean ground beef
- 1 cooking onion, diced
- 1 green pepper, diced
- 300 g frozen spinach or 8 cups fresh baby spinach
- 1 Tbsp dried oregano
- 1 tsp chili flakes (optional)
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 1/2 cups passata (crushed tomatoes), divided
- 750 g pre-made pizza dough
- 1 1/2 cups grated mozzarella cheese
- 1 Tbsp sesame seeds
- Remove the pizza dough from the fridge and let stand. Heat a large pan over medium-high heat and add oil, ground beef, onion, green pepper and cook, stirring occasionally for 8 minutes or until beef is cooked through.
- Add the frozen (or fresh) spinach and cook until the spinach has thawed (or wilted if using fresh). Transfer the cooked beef mixture to a colander and drain all the excess liquid, using a spoon to press the mixture to expel as much liquid as possible.
- Add the beef mixture to a large bowl and mix in the oregano, chili flakes, salt, pepper and 1 ½ cups of the passata (crushed tomatoes). Set aside.
- Spray a large rimmed baking sheet with non-stick spray and place your pizza dough on the centre on the pan. Dust the top of the dough with 1 tbsp flour and begin to press and pull the dough out to the edges of the pan (do NOT turn the dough over). Dough should be at least as large as the sheet pan. Scatter the cheese over the dough and then top with the beef mixture, leaving about 1/4” all around the edge of the dough.
- Begin rolling the dough from a long edge in a large pinwheel fashion (folding only twice), sealing all the beef inside. Move the Stromboli into the centre of the baking sheet with the sealed edge at the bottom. Tuck each end underneath itself so it is sealed at both ends. Cut six small slits in the top of the dough and garnish with sesame seeds.
- Bake in a 400˚F oven for 35 minutes in the middle rack of the oven. The dough should be well browned. Remove from oven and let cool for 10 minutes before slicing into portions with a serrated knife. Serve with remaining cup of passata, warmed.