Thanks to a few shortcuts, this easy stromboli recipe makes the perfect weeknight meal.
Refrigerated roast beef au jus provides the base for the filling alongside sweet caramelized onions.
Thyme and pepperoncini peppers add some sharp notes to balance out the savory meat and onions.
Credit:Brie Goldman
Purchased pizza dough forms the crust of this beef stromboli recipe.
The characteristic rolled bread creates several crunchy bread layers within each bite.
)pkg.refrigerated cooked beef roast au jus
34cupshredded mozzarella cheese(6oz.)
34cupshredded smoked Gouda cheese(6oz.)
Uncover; cook, stirring occasionally, until onion is golden, 4 to 6 minutes more.
Meanwhile, preheat oven to 375F.
Line a 1510-inch baking pan with foil.
Brush with olive oil and sprinkle with cornmeal.
On a lightly floured surface roll dough to a 1310-inch rectangle.
Transfer to prepared pan.
Heat beef roast au jus according to package directions.
Remove meat from the au jus and shred.
Reserve au jus for serving; keep warm.
Arrange shredded beef on dough, leaving a 1/2-inch border.
Sprinkle with half of the cheeses.
Top with the caramelized onions and pepperoncini peppers.
Top with the remaining cheeses.
Starting from a long side, roll up dough around filling.
Pinch seam and ends to seal.
Lightly beat egg yolk with 1 tsp.
Brush dough with egg yolk mixture.
Using a sharp knife, cut shallow slits on top to vent.
Bake until golden brown, 30 to 40 minutes.
Serve with reserved au jus.
2,000 calories a day is used for general nutrition advice.
