MOZZARELLA CHEESESTEAK STROMBOLI

6
INGREDIENTS
  • 1 [13.4] oz Pillsbury classic pizza dough, refrigerated
  • 2 cups shredded mozzarella cheese, divided
  • 1½ lb grilled sirloin steak, roughly chopped
  • Olive oil
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1½ tsp dried Italian seasoning, divided
  • 1 tsp garlic salt
  • Black pepper, to taste
  • ⅓ cup prepared Parmesan-Peppercorn salad dressing (See Cook’s note)
  • 1 Tbsp butter, melted
  • 2 Tbsp grated Parmesan cheese
INSTRUCTIONS
  1. Preheat the oven to 425°F. Line a standard baking sheet with parchment paper or a silpat.
  2. In a skillet, saute the onion and bell pepper in a couple of drizzles of olive oil. Season with 1 tsp of dry Italian seasoning, garlic salt and black pepper to your taste. Saute for 3-5 minutes until softened.
  3. Press the pizza dough into roughly a 10 x 13 inch rectangle. Top with half of the shredded cheese.
  4. Arrange the chopped steak over the cheese and top with the cooked onion and pepper.
  5. Drizzle with ⅓ cup Parmesan-Peppercorn dressing, then top with the remaining shredded cheese.
  6. Begin rolling starting with the widest edge ending seam side down. Place seam side down on the parchment paper.
  7. Brush the top and sides with melted butter. Season the top with ½ tsp dry Italian seasoning and garlic salt to your taste. Sprinkle with 2 Tbsp grated Parmesan cheese.
  8. Place into the oven and bake for 16-18 minutes until golden. Rest for 5 minutes before slicing.
NOTES
DIY Parmesan-Peppercorn ranch dressing:
Mix ⅓ cup Ranch dressing with 2 Tbsp grated Parmesan cheese and ½ tsp freshly ground black pepper.

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