Philly Beef-Stuffed Sandwich
A hearty sandwich that everyone will like. It's especially good as a halftime treat for football fans.
- 1 cup green bell pepper, chopped
- 3/4 cup onion, chopped
- 1 tablespoon vegetable oil
- 2 garlic cloves, pressed
- 1 teaspoon dried oregano leaves, divided
- 2 packages (10 ounces each) refrigerated pizza crust
- 8 ounces thinly sliced deli roast beef
- 8 ounces thinly sliced American cheese
- 1 egg white, lightly beaten
- 1 tablespoon water
Preheat oven to 400°F. Using Food Chopper, chop bell pepper and onion. In (10-in.) Sauté Pan, heat oil over medium heat 1-3 minutes or until shimmering. Press garlic into oil using Garlic Press. Add bell pepper, onion and 1/2 teaspoon of the oregano leaves. Cook and stir 3-4 minutes or until vegetables are crisp-tender. Remove Pan from heat. Unroll 1 pizza crust onto lightly floured surface. Using lightly floured Baker’s Roller®, roll out crust to 12” x 9” rectangle; cover with half of the beef, cheese and vegetable mixture to within 1/2 inch of edges of dough. Starting at longest side of rectangle, roll up dough, jelly-roll fashion; press seam together to seal. Repeat with remaining crust and filling ingredients. Place rolls, seam sides down, on Large Round Stone with Handles. Join ends of rolls together to form 1 large ring; press ends together to seal. In small bowl, combine egg white and water; brush onto dough using Chef’s Silicone Basting Brush. Sprinkle with the remaining 1/2 teaspoon oregano. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting with Slice ‘N Serve®.
- 8 servings
Nutrients per serving:
Approximately 340 calories and 14 grams of fat per serving