Beef Ragu Stromboli
with Marinara Dip and Side Salad
Fresh pizza dough rolled up with a savoury beef ragu puts a new spin on pizza night! This delicious roll-up needs nothing more than a fresh mixed green salad, alongside.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
340 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
1 pièce(s)
Échalote
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Oeuf, Lait, Soya, Noix, Blé, Poisson)
4.3 g
Assaisonnement italien
(Peut contenir : Moutarde, Sésame, Lait, Soya, Noix, Blé, Arachides, Triticale)
2 pièce(s)
Gousses d'ail
56 g
Mélange printanier
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
1 pièce(s)
Poivron
2 cs
Base de sauce tomate
(Peut contenir : Moutarde, Sésame, Sulfites, Oeuf, Lait, Soya, Noix, Blé, Poisson, Crustacés, Gluten)
Pas inclus dans votre livraison
1.5 cs
Huile*
½ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add beef and peppers to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Meanwhile, peel, then mince or grate garlic.
- When beef is done, carefully drain and discard excess fat from pan.
- Add tomato sauce base, garlic and half the Italian seasoning to the pan. Cook for 30 seconds, stirring often, until fragrant.
- Add crushed tomatoes and 1/2 cup (1 cup) water. Bring to simmer, then reduce heat to medium low. Cook for 10-12 min, stirring occasionally, until sauce is slightly thickened. Season with salt and pepper.
- Using oiled hands, stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.) Let dough rest in a warm place for 8-10 min.
- Meanwhile, peel, then finely chop shallot.
- To a large bowl, add shallot, vinegar, remaining Italian Seasoning, 1/2 tsp (1 tsp) sugar and 1 tbsp oil. Set aside.
- When ragu is done, with oiled hands, stretch dough again into a large 9x13 rectangle. (NOTE: The dough should now hold its shape.)
- Using slotted spoon, top dough evenly with beef from ragu. Top with mozzarella.
- Slowly roll one long end tightly over the filling, making sure the seam is on the bottom. (TIP: If things get sticky, just re-oil your hands!)
- Pinch the ends, then tuck under the roll.
- Brush top with remaining 1/2 tbsp (1 tbsp) oil, then cut three slits into the top.
- Bake stromboli in the middle of the oven until golden-brown and crisp, 18-25 min. (NOTE: For 4 ppl, bake strombolis in the middle and top of the oven, rotating sheets halfway through.)
- Remove from oven. Let cool slightly on the baking sheet, 5 min.
- While stomboli is resting, to bowl with dressing, add spring mix. Season with salt and pepper, then toss to coat.
- Using a serrated knife, slice stromboli into 8 equal pieces.
- Divide salad and stromboli between plates.
- Serve remaining sauce alongside for dipping.
