Beef Cheeseburger Stromboli
with Cornichons, Onion & BBQ Sauce
Cooking time
30 minutes
Servings
2/4
Calories
1180 /serving
A cheeseburger and a deluxe pizza, rolled into one? Please and grazie! The stromboli is an Italian-American invention that we’re celebrating with another all-American fave. For this savoury turnover, our trusty dough ball is loaded with sizzled ground beef cooked with onion and a dash of BBQ sauce. Chunks of gherkin pickles and grated mozzarella seal the deal. The key: a brushing of egg ensures that it comes out with a professional sheen.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Onion (or shallot)
- 1 Tomato
- 1 Head of lettuce
- 30ml Sherry vinegar
- 30ml BBQ sauce
- 16g Cornichons
- 60g Grated mozzarella
- 454g Pizza dough
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Basting brush
Total Fat
55 g
Saturated Fat
18 g
Sodium
1980 mg
Total Carb
121 g
Sugars
12 g
Protein
55 g
Fibre
9 g
Preparation
Cook & coat the beef
Preheat the oven to 425°F. Set the dough aside to come up to room temperature. Halve, peel and small-dice the onion. In a large pan, heat a drizzle of oil on medium-high. Add the beef* and onion; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the BBQ sauce; stir well. Transfer to a plate and allow to cool slightly.
Mise en place
Meanwhile, thinly slice the cornichons and lettuce crosswise. Medium-dice the tomato. In a small bowl, whisk 1 egg (double for 4 portions) until smooth.
Prepare the stromboli
On a well-oiled sheet pan, roll or spread the dough out to a ¼ inch thickness (approx. 10x16 inch rectangle). Spread with the beef, leaving 1-inch free around the edges. Top with the cornichons and cheese. Gently roll the dough lengthwise, folding in the ends to seal the filling.
Bake the stromboli
Cut a few slits on top of the stromboli and brush with the egg. Bake, 22 to 26 min., until golden brown and the dough is cooked through. Let sit for 5 min. before serving.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, tomato, vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P.
Finish & serve
Transfer the stromboli to a cutting board and cut crosswise into 1 ½ inch pieces. Divide the stromboli and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
