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Big-batch-Italian-Stromboli

Big Batch Italian Stromboli

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By Andrea Buckett and Canada Beef

Stromboli is like the rolled-up cousin of pizza – its easy to eat with your hands so kids love it! This Big Batch recipe from Andrea Buckett Cooks is a simple dish that will feed a crowd.

Big-batch-Italian-Stromboli

Big Batch Italian Stromboli

PERFECT BRUNCH IDEA: Stromboli is like the rolled-up cousin of pizza – its easy to eat with your hands so kids love it!
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Course: Main Course
Preparation: Bake
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 8
Author: Andrea Buckett
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Ingredients

  • 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
Imperial – Metric

Instructions

  • 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.

Video

Nutrition Facts
Big Batch Italian Stromboli
Serving Size
 
1
Amount per Serving
Calories
489
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
70
mg
23
%
Sodium
 
1077
mg
47
%
Potassium
 
869
mg
25
%
Carbohydrates
 
57
g
19
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
34
g
68
%
Vitamin A
 
5110
IU
102
%
Vitamin C
 
24
mg
29
%
Calcium
 
209
mg
21
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Find more ground beef recipes in the Big Batch Beef booklet.

andrea buckett

Andrea Buckett

Chef and food expert Andrea Buckett has been in the food business for over 20 years. She has served as culinary instructor, caterer, cooking school manager, recipe developer and food writer. Currently, on her platform Andrea Buckett Cooks, she inspires the appetites of Canadians and is regularly featured as a food expert on television, radio, in print and on the web. Andrea has been featured across Canada on Breakfast Television, CTV News Channel, Global Morning and on CTV Your Morning.

Contributor PostsAndrea Buckett

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