Sunday, February 24, 2013

Mexican Stromboli

Here is a quick easy dinner.  I got this recipe from my Mom a really long time ago.  I am not sure either of us knows where we got it.  So, I am not able to give credit where credit is due.  I hope you and your family enjoy it!

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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