Mexican Stromboli
1
lb ground beef
1
15 oz can pinto beans, drained and rinsed
1
½ c salsa
2
10 oz packages of refrigerated pizza dough
2
c shredded cheddar or cheddar jack cheese, optional
Preheat
oven to 375o. In a large
skillet cook ground beef and drain. Stir
in beans and salsa. Bring to a boil and
simmer, uncovered about 5 minutes or until liquid evaporates. Set aside.
Lightly spray a two baking sheets with cooking spray. Roll out one pizza dough on each baking
sheet. Spoon half of the meat mixture on
each and top with half of the cheese.
Fold dough over and seal. Put seam
side down on the pan. Prick the tops
with a fork. Bake uncovered for about 25
minutes or until light brown.
Dairy-free notes: Pillsbury brand pizza dough is dairy-free. If you omit the cheese, you will have a great egg-free, dairy-free dinner option.
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