This is a variation of the recipe submitted by Chef #844314 for the Poor Boy Stromboli (http://www.recipezaar.com/304802). The SO absolutely loves those Dominos Philly Cheesesteak pizzas®, so I decided to modify Chef #844314's recipe to incorporate the flavors of the pizza. The outcome is, in my humble opinion, delicious! Sorry the picture came out a bit blurry, but you get the idea.
- Melt 2 tablespoons butter in large skillet and add sliced onions, salt and pepper. Saute for about 5 mins, just as they start to turn translucent.
- Add green pepper and saute for another 4-5 minutes.
- Add mushrooms and continue to saute for another 3-4 minutes then take off heat and set aside.
- Lay Pizza Crust out on Countertop and roll out so its about 1/4 inch thick all the way around and square in shape.
- Layer cheese on pizza crust leaving about 2 inches from each side.
- Layer roast beef leaving same amount of space on each side.
- Layer onions, peppers, and mushrooms onto roast beef, again leaving 2 inches on each side.
- Starting at the edge closest to you, start to roll the dough tightly until all the toppings are enclosed in the middle, and seal the seam along the bottom and on the ends by pinching the dough together.
- Brush the top of the dough with the melted butter, and cut a few slits in the top of the dough to let moisture escape.
- Put loaf on baking pan and bake at 350 degrees for about 35 minutes, or until golden brown on top.
- Let stand about 10 minutes before cutting to keep the cheese from running out all over the place.
Very good. I used homemade whole wheat crust which worked great. I think it needed just a bit more seasoning, especially since the filling was rolled up so you got a bit more bread in each bite than usual. Next time, I think I will cook the meat with the veggies for more flavor and perhaps brush the pizza dough with a little garlic and olive oil/butter. Thanks for sharing!
This was really good! I used a can of Pillsbury pizza crust for the dough. Next time i think I will try the fresh mushrooms and garlic butter that other reviewers have suggested. We couldn't wait 10 minutes for it to rest so we ate it with a fork and some ramch dressing on the side. Made for Spring 2012 PAC.
This was okay. I was hoping for the REAL Philly taste, but it just wasn't there.