| Level: | Intermediate |
| Total: | 52 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 17 min |
| Yield: | s: 1 (14-inch) stromboli |
Ingredients
- All-purpose flour, for rolling dough
- 1 (16-ounce) ball pizza dough
- 1 cup mushrooms, sliced
- 1 pound roast beef or prime rib, sliced
- 2 cups shredded mild cheese blend (recommended: provolone, mozzarella, and Parmesan)
- 1/2 pound cooked chicken breast, thinly sliced
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1 cup tomato sauce
- 2 eggs, beaten for egg wash
Instructions
- Preheat the oven to 375 degrees F.
- On a clean dry work surface sprinkled with flour, roll the dough into a 10 by 14-inch rectangle, making sure not to flip the dough over, just rotating by 90 degrees as needed. Once the dough is rolled out, sprinkle the mushrooms in the center, leaving a 2-inch border on all sides. Top with the beef, followed by half the cheese, then the chicken, in a stacked fashion. Top with the herbs, tomato sauce, and remaining cheese. Brush the edges with some of the egg wash. Fold the bottom and top edges over the filling, then fold the sides over twice, 1-inch at a time, resulting in a 6 by 14-inch tube. Brush the outside of the stromboli with the remaining egg wash, place on a sheet pan lined with parchment paper, and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.
Reviews
Very very tasty and fragrant,my kitchen was perfumed all the way to the driveway !!,It’s also a great way to use up leftover prime rib roast.The first time I used this recipe , as usual I followed it to the letter,but found no need to tweak the recipe because its perfect. A perfect 10 again Chef Irvine !!
This recipe is very good. The only issue I have is that you need to increase the cooking time by at least 10 minutes for a regular at home oven. Any meat would go good in this.
Excellent 🙂
My thirteen year old son and I prepared a couple for the family. They were a big hit and we plan on adding this meal to the menu a couple times a month. Thanks Chef Robert 🙂