Mushroom Mayhem Stromboli:
with Mozzarella
Indulge in our savoury Mushroom Stromboli, a delightful twist on a classic favourite. This delicious stromboli is filled with a rich mixture of ground beef, fresh mushrooms, and spinach, all perfectly blended with Campbell's Cream of Mushroom Soup for a creamy, comforting taste. Encased in a golden, flaky crust, each bite offers a harmonious blend of flavours that's sure to satisfy
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
56 g
Baby Spinach
200 g
Mixed Mushrooms
7 g
Chives
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
All-Purpose Flour*
(Contains Gluten)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Thinly slice mushrooms.
- Roughly chop spinach.
- Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Let dough rest in a warm place for 8-10 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot add 1/2 tbsp oil, then beef and mushrooms. Cook, breaking up beef into smaller pieces, until no pink remains and mushrooms are tender, 4-5 min.**
- Add spinach. Cook stirring often until wilted, 1 min.
- Season with salt and pepper.
- Using a slotted spoon, Carefully drain fat.
- Remove mixture from heat and add 3 tbsp (6 tbsp) Cream of mushroom soup.
- Set mixture aside to cool, 4-5 min.
- With floured hands, stretch dough again into a large rectangle shape, 9x13. (NOTE: The dough should now hold its shape.)
- Keeping a 1-inch border empty around all sides, spread beef and mushrooms, over the dough, then sprinkle with mozzarella.
- Slowly roll one long end tightly over the filling. Make sure the seam is on the bottom. (TIP: If things get sticky, just dust your hands with a bit of flour!)
- Pinch ends, then tuck under the roll.
- Using a knife carefully, cut three- four slits into the top of the stromboli.
- Bake stromboli in the middle of the oven until golden-brown and crisp, 18-25 min. (NOTE: For 4 ppl, bake stombolis in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice chives.
- Heat a small pot over medium heat.
- When hot add remaining cream of mushroom soup, 1/3 cup (2/3 cup) water and chives.
- Cook, whisking often until mushroom dipper is warmed through, 3-4 min.
- Once stomboli is baked through, let cool slightly on the baking sheet, 5 min.
- Using a serrated knife, slice stromboli into 8 equal pieces.
- Divide stromboli between plates.
- Serve mushroom sauce on the side for dipping.
