Braided Cheesy Beef Sandwich
- Portion size: 6
This recipe makes 6 servings
|PER SERVING: about||-|
|total fat||17 g|
|sat. fat||6 g|
Burger and pizza lovers will adore this saucy filling bundled up in store-bought pizza dough for a novel supper sandwich.
- 2 tbsp 2tbspcornmeal
- 1 lb 1lbpizza dough
- 1/2 cup 1/2cupshredded mild cheese
- 1 1eggeggs, beaten Filling:
- 2 tsp 2tspvegetable oil
- 1 1grated zucchinizucchinis
- 1 1grated carrotcarrots
- 1 tsp 1tspdried basil
- 1/4 tsp 1/4tspeach salt and pepper
- 3 cups 3cupsGround Beef and Sausage Mix Recipe
- 1/2 cup 1/2cupchili sauce
Filling: In saucepan, heat oil over medium heat; cook carrot, zucchini, basil, salt and pepper, stirring occasionally, for 3 minutes. Add Ground Beef and Sausage Mix and chili sauce; cook, stirring occasionally, for about 15 minutes or until liquid is evaporated.
Sprinkle cornmeal onto greased large rimmed baking sheet; set aside. On lightly floured surface, roll out pizza dough into 15- x 10-inch (40 x 25 cm) rectangle; transfer to baking sheet. Sprinkle cheese in 4-inch (10 cm) wide strip lengthwise down centre of dough. Spoon meat mixture over cheese.
Using sharp knife and starting at 1 corner of dough, make 10 cuts diagonally to form strips about 1-1/2 inches (4 cm) apart, stopping about 1/2 inch (1 cm) before filling. Repeat with other side, starting at corner across from initial starting point. Brush strips with some of the egg. Fold strips over filling, alternating from side to side to create braid. Brush top with remaining egg.
Bake in centre of 425ºF (220ºC) oven for 5 minutes. Reduce heat to 400ºF (200ºC); cook for 15 minutes longer or until golden.
Additional information :
Ground Beef and Sausage Mix
This supremely versatile mixture makes enough for four meals for four.
1 lb (500 g) mild Italian sausage
3 lb (1.5 kg) lean ground beef
2 tbsp (25 mL) vegetable oil
3 onions, chopped
3 cloves garlic, minced
6 cups (1.5 L) sliced mushrooms (1 lb/500 g)
1 cup (250 mL) beef stock
1 can (5-1/2 oz/156 mL) tomato paste
Remove sausage from casings; cut into small pieces. In large saucepan, cook sausage and beef over medium-bigh heat, breaking up with spoon, for about 10 minutes or until no longer pink.
Drain off all liquid into 2-cup (500 mL) measure; set aside. Transfer meat to bowl; set aside.
Add oil to pan, reduce heat to medium. Cook onions, garlic and mushrooms, stirring often, for 8 minutes or until softened.
Skim off fat from top of reserved liquid in measure; add enough beef stock to make 2 cups (500 mL). Pour into pan.
Return meat mixture to pan; stir in tomato paste. Bring to boil; reduce heat and simmer for 20 minutes. Divide among airtight containers; let cool in refrigerator. Mix can be frozen for up to 2 weeks; thaw in refrigerator.
Tip: Freeze the Ground Beef and Sausage mix in convenient amounts or in 3-cup (750 mL) batches for our recipes. For quick thawing, microwave 3 cups (750 mL) at Thaw/Defrostfor 8 to 10 minutes.
Source : (Canadian Living, September 1998)