Equipment Needed
- Large skillet
- Baking sheet
- Parchment paper
- Rolling pin (or a wine bottle!)
- Pastry brush
- Sharp knife or pizza cutter
Step-by-Step Instructions
My process starts with the filling, because it needs to be completely cool before it touches the dough. I heat the olive oil in my large skillet over medium-high heat. I add the thinly sliced onions and bell peppers (and mushrooms if using) with a pinch of salt. I sauté them until they’re beautifully soft and caramelized with some browned edges, which takes about 10 minutes. That caramelization is key for flavor. I remove them to a plate. In the same skillet, I cook the ground beef until browned, breaking it up finely. I drain any excess grease, then stir in the Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper.
Now, I let this meat mixture cool completely. This is a critical step I learned after a disastrous, soggy stromboli. If the filling is hot, it will steam the dough from the inside, making the bottom crust gummy and preventing it from baking through properly. I spread the meat and the veggie mixture on a plate and pop it in the freezer for 10-15 minutes to speed up the process while I prep the dough.
I preheat my oven to 375°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, I unroll the can of pizza dough and use my rolling pin to gently stretch it into a rough rectangle, about 12×10 inches. I layer the provolone cheese slices evenly over the dough, leaving a 1-inch border on all sides. Then, I spread the cooled meat mixture evenly over the cheese, followed by the cooled onions and peppers.(See the next page below to continue…)