Whew, it's been a busy week! We have had a few beautiful days here and I am getting so excited for it to stay around for a while! Ben has been finding all sorts of "signs of spring" around the yard and I heard the birds singing this morning. I love this time of year.
So yesterday was Friday and I don't know about you but most Fridays I don't fix a big meal. We usually throw in a pizza or make grilled cheese. But last night I was wanting to make something I could blog about. I used to sell Pampered Chef products a long time ago. I started doing it after I moved out on my own to fill my kitchen with great gadgets. I'm not really one to get up in front of people and talk, but I really enjoyed doing that - I think because I got to talk about food as I was making it. I get excited about food :) and it's easy to talk about something that excites you.
So this recipe is from their Stoneware cookbook. It is very simple to put together and you can substitute the meat/cheese/fillings to suit your own tastes.
I used ham in the whole sandwich, American cheese on 2/3 of it - along with sauteed peppers, onion and garlic for my husband and just plain provolone for my side. I also chose to half this recipe for just the three of us.
I rolled it all up and put it in the oven to bake.
My picture may not do it justice, but it turned out such a nice toasty brown color.
Here's Grant's side oozing with cheese. The more, the better according to him.
And here is my side. It tasted so good. Ben got the middle piece - close enough to get a little of both cheeses and far enough away from the onions and peppers.
(adapted from The Pampered Chef Stoneware Cookbook
Philly Beef-Stuffed Sandwich)
1 cup green bell pepper, chopped
3/4 cup onion, chopped
1 T. vegetable oil
2 garlic cloves, pressed
1 tsp. dried oregano leaves, divided
2 pkgs (10 oz each) refridgerated pizza dough
8 oz thinly sliced deli meat (your choice)
8 oz thinly sliced cheese (your choice)
1 egg white, lightly beaten
1 T. water
Preheat oven to 400. Put oil into sauce pan. Add pepper, onion, garlic and 1/2 oregano. Cook until tender. Remove from heat. Unroll pizza dough. Roll out on lightly floured surface to form two - 12x9 inch rectangles. Layer meat, cheese and veggies on top of dough. Roll up jelly-roll fashion, sealing the ends. Form dough into circle on cookie sheet or stone. Brush dough with egg white/water mixture. Sprinkle with remaining oregano. Bake 20-25 minutes. (I went with 20 and the very center of the dough was a little too doughy yet for my liking. I will let it bake a little longer when I make it again)