MEXICAN STROMBOLI - CASS'S WAY

Mexican Stromboli - Cass's Way image

Provided by Cassie *

Time 45m

Number Of Ingredients 15

2 can(s) refrigerated pizza crust, or homemade is what i used
1 lb ground beef
1 pkg taco seasoning mix
2 large jalapeno peppers or small can already sliced
1 c onion, chopped
1 c ripe olives, sliced
1 small can green chiles
1 c taco sauce
2 c cheddar cheese, shredded
4 oz muenster cheese, sliced thin
1 c pepper jack cheese, shredded
1 small jar of pimento's, drained
1 c corn, i used my frozen, could use canned
sour cream, chives, tomatoes, taco sauce, lettuce for topping or garnish
IF ONLY MAKING ONE STROMBOLI, JUST HALF THE RECIPE

Steps:

1. Gather ingredients Preheat oven to 425 degree F.
2. In a large skillet with a tbsp of oil; saute onions and jalapeno's on medium heat. Cook until onions are translucent. Add the ground beef and cook until no longer pink. Drain if there is a lot of grease, and return to pan.
3. Add the taco seasoning and prepare according to package directions. Set aside to cool.
4. Grease a jelly roll pan. Spread the dough to the size of the pan. Or if using canned crust, spread as large as you can without making it too thin.
5. After the taco meat is cooled; begin spreading 1/2 the meat mixture evenly onto the crust; leaving about 1 - 2 inches on edges free.
6. Spread 1 cup cheddar cheese evenly, 1/2 the muenster cheese slices, 1/2 the chiles. Drizzle evenly with taco sauce.
7. Next, 1/2 the corn and 1/2 the black olives.
8. Next, 1/2 the pepper jack cheese.
9. Drizzle more taco sauce.
10. Starting on the long edge of the crust; begin rolling jelly roll style. Secure the edges and tuck the ends under. Spread the top of the crust with olive oil, or whatever oil you like. Score the top 3 or 4 times with a sharp knife, for steam to escape.
11. Bake in a 425 degree oven for 20 - 25 minutes or until crust is golden. Place on cooling rack, and let set up for 10- 15 minutes. Cut and enjoy!..Serve with your favorite toppings. Re fried beans would have been good in this, but my kids won't eat them.