Big Batch Italian Stromboli

Name: Big Batch Italian Stromboli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1 tbsp canola oil; 1.5 lb (750 g) 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 ½ cups passata (crushed tomatoes), divided; 750 g pre-made pizza dough; 1 tbsp flour; 1 ½ cups grated mozzarella cheese; 1 tbsp sesame seeds

in All Recipes, Brunch, Game Food Fun, Ground Beef Cook Once Eat Twice, Kid Friendly

Big Batch Italian Stromboli

Prep Time: 20
Cook Time: 35
Total Time: 55
Serving: 8

Print Recipe

Stromboli is like the rolled-up cousin of pizza – its easy to eat with your hands so kids love it! This recipe uses pre-made pizza dough. But bread dough can be used as well. It’s a perfect brunch idea or simple. This Big Batch recipe created by Andrea Buckett Cooks is a simple dish that will feed a crowd.

Directions

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.

Make Ahead Tip

Stromboli can be made up to 24 hours in advance of baking. Keep it tightly wrapped on a baking sheet in the fridge until baking time. Once you’re ready to bake, let the Stromboli sit at room temperature while the oven heats.