PHILLY CHEESESTEAK STROMBOLI

An entertaining take on the classic Philly Cheesesteak sandwich. Very simple to prepare, you can make this simply or creatively if you already have the materials on hand. This rolled-up stromboli is delicious any time of day! Or not, share this with your pals. It’s your decision!

INGREDIENTS FOR PHILLY CHEESESTEAK STROMBOLI

1. One pound of ground beef
2. ½ chopped onion
3. One sliced green bell pepper
4. two minced garlic cloves
5. One tsp of Italian spice
6. Half a teaspoon of salt
7. One tsp pepper
8. One (13.8-oz) can of chilled pizza dough or you can make it by self.
9. One package (8 ounces) of shredded mozzarella cheese
10. One eight-ounce bottle, divided, of Parmesan-peppercorn dressing

Pizza dough Ingredients;

1. Two to three cups of all-purpose flour OR split bread flour (250–295 gram mes)
2. One packet of instant yeast (2 ¼ teaspoons)
3. One ½ teaspoons of sugar
4. ¾ teaspoon salt;
5. optional: ¼ teaspoon each of dried basil leaves or garlic powder
6. 2 Tablespoons olive oil plus an extra ¾ cup of Lukewarm water (175 ml)

Instruction For dough:

1. In a large bowl, mix 1 cup (125g) flour, sugar, instant yeast, and salt. Add dried basil and garlic powder at this time, if preferred.
2. Add the olive oil and the heated water, and whisk thoroughly with a wooden spoon.
3. Add one more cup (125 grammes) of flour gradually. If more flour is required, add it (I’ve found that occasionally I need as much as an extra ⅓ cup), and stir the dough until it forms into a cohesive ball and starts to pull away from the edges of the basin (for a visual cue, watch the recipe video above). Even though the dough will remain somewhat sticky, it should still be workable with your hands.
4. Pour a generous amount of olive oil into a different, big, clean bowl and use a pastry brush to wipe the edges of the basin.
5. Shape the pizza dough into a round ball with a light flouring of your hands, then place it in the bowl that has been sprayed with olive oil. After rolling the pizza dough with your hands inside the bowl until it’s
6. covered with olive oil, place the bowl tightly covered with plastic wrap and put it somewhere warm.
7. Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
8. After the dough has risen, deflate it gently with your hands, then move it to a lightly floured surface and knead it for a short while until it becomes smooth (approximately three to five times).
9. Work the dough into a 12-inch circle using your hands or a rolling pin.
10. Press the dough into a pizza pan coated with parchment paper, then fold or press the edges to create a crust.
11. Use your pastry brush to coat the entire pizza, including the crust, with olive oil after adding a tablespoon more of olive oil to the top of the pie.
12. To prevent the dough from bubbling up in the oven, pierce the pizza’s centre all the way through with a fork.

For Filling:

1. Cook the meat, bell pepper, onion, and garlic in a big skillet over medium heat until the beef is crumbly and browned. After finishing, remove extra grease.
2. Add salt, pepper, and Italian spice to the beef mixture. Toss to combine.
3. Unroll the dough and press it into a broad rectangle on a large baking sheet that has been rimmed with oil. Evenly distribute a cup of cheese, then cover with the meat mixture, ensuring that an inch remains on all sides. Add a cup of cheese on top and pour ¼ cup of dressing over it.
4. Beginning with a single long side, roll up the dough and crimp the ends to seal.
5. Lay the rolled dough, seam-side down, on a baking sheet . Cut incisions spaced one inch apart.
6. Put the Stromboli in the Air Fryer and cook for ten minutes at 380 degrees Fahrenheit. I moved the Stromboli with two large offset spatulas (used for flipping burgers on the grill; you don’t want it to tear). After 10 minutes, check to see if the stromboli has developed a nice colour. If not, reduce the heat to 360ºF and cook for an additional 6 to 8 minutes. You can keep going at 380°F for two more minutes and then lower the temperature to 360°F if you need extra colour. When you tap Stromboli, it should sound hollow on top and have a golden brown exterior.
7. Before slicing, take the dish out of the oven and let it set for at least ten minutes.
8. Cut into pieces and present with the remaining dressing for dipping.
9. After letting cool for ten to fifteen minutes, cut with a sharp bread knife and enjoy!