Ground Beef Stromboli Recipe
Sometimes experimenting in the kitchen can be disastrous. It happens, a lot. Sometimes photos of my hard work in the kitchen are disastrous. But I can tell you wholeheartedly, that when I am creating I am having fun. Weird thing about it, is I prefer doing it alone, when no one is around.
Late yesterday afternoon, I was done with my day job and sat on the couch vegging out from the day and I thought, what in the heck am I going to make for dinner?
I picked out a few items and went to work creating this Ground Beef Stromboli.
I used crescent roll dough,(because that’s what was in the fridge) but feel free to use your favorite dough such as pizza dough or pastry puff dough.
Ground Beef Stromboli
Author: Marlene Baird
Serves: 8
- 1 can crescent dough
- 6 ounces lean ground beef (93/7)
- ½ butternut squash pasta sauce
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
- 2 ounces shredded cheese (I used colby jack)
- (egg for the egg wash)
In a skillet, brown the beef and season with garlic powder, Italian seasoning, salt, pepper and red pepper flakes.
Add the sauce and simmer about 5 minutes.Set aside.
Open the crescent roll package and on a cookie sheet, lay them out and pinch them into one large rectangle.
In the center of the dough, add the beef and top with the cheese. Fold over on both sides.
Bake at 375 degrees F for about 10 to 12 minutes.
Slice and Serve.
3.2.2124
Luckily for me this recipe was no disaster. I am not thrilled with the photos, but not the worse I have ever done either.
The flavor of this Stromboli is definitely a keeper. It had a nice kick that lingered with each bite.
If you don’t want it spicy omit the red pepper flakes.
If you are the adventurous type, make your own butternut squash pasta sauce. For those pressed with time or less adventurous, like me, you can buy this sauce at Fresh and Easy, and I am sure many other local markets carry it too.
Thanks for stopping by and have a great day.
Marlene
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