Mushroom Mayhem Stromboli:

Name: Mushroom Mayhem Stromboli: with Mozzarella
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Ground Beef; 340 g Pizza Dough; 56 g Baby Spinach; 200 g Mixed Mushrooms; 7 g Chives; ¾ cup Mozzarella Cheese, shredded; 2 tbsp All-Purpose Flour*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Mozzarella

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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

Tags:

Family Friendly

Allergens:

Hvede

•Milk

•Gluten

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.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

340 g

Pizza Dough

56 g

Baby Spinach

200 g

Mixed Mushrooms

7 g

Chives

¾ cup

Mozzarella Cheese, shredded

Not included in your delivery

2 tbsp

All-Purpose Flour*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories860 kcal

Fat31 g

Saturated Fat13 g

Carbohydrate86 g

Sugar6 g

Dietary Fiber5 g

Protein54 g

Cholesterol105 mg

Sodium1360 mg

Trans Fat1.5 g

Potassium1100 mg

Calcium450 mg

Iron9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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.