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Tuesday, February 2, 2016

CHEESY BEEF AND BACON STROMBOLI







SEE BELOW FOR MIRACLE DOUGH TIPS

CHEESY BEEF AND BACON STROMBOLI

Just a fabulous use for the Miracle Dough.  We loved this.  My husband appreciated the beef version as a change from chicken.  He is amazed at all the variations and computations one can come up with using this amazing dough.  Stromboli are more like pizza rolls and Calzones are like folded pizzas. 

5 slices bacon, cooked and chopped
  (reserve 1 tbsp (15 mL) bacon fat)
11/lbs ground beef, cooked (0.680 kg)
1 tsp seasoning salt, OR to taste (5 mL)
1/tsp black pepper, to taste (2 mL)
11/cups grated Cheddar cheese (300 mL)
Cheese Sauce:
4 oz regular cream cheese (125 g)
1 tbsp butter (15 mL)
1/cup almond milk (75 mL)
1/cup grated Cheddar cheese (60 mL)
1/tsp salt (1 mL)
1 egg yolk
1 tsp water (5 mL)

Preheat oven to 400°F (200°C).  Grease a 14 x 10-inch (36 x 25 cm) cookie sheet.  Line cookie sheet with parchment paper.

In large frying pan, in bacon fat, brown ground beef.  While it is cooking, sprinkle with seasoning salt and black pepper.  Stir in cheese sauce.

Cheese Sauce:  In saucepan, over medium heat, combine cream cheese almond milk and butter.  Whisk occasionally and when melted, stir in cheese and salt and keep stirring until the sauce is thick and smooth.


Place dough ball on the parchment paper and cover with plastic wrap.  Using a small rolling pin or a food can, roll out the dough to cover the entire pan.  Place the meat filling in the center and cover with beef filling.  Sprinkle with grated Cheddar cheese.  Leave about 1 inch (2.5 cm) dough on either side of the filling on short end of the pan.  Fold these shorter edges over the meat filling.  Now fold the long edge, closest to you over the filling.  Bring the other long edge over and pinch dough closed on the top, using your fingers.  Using the parchment paper, carefully roll the stromboli over, so that the seam side is underneath.  In small bowl, combine egg yolk and water and whisk with a fork.  Brush stromboli with egg yolk mixture, using a pastry brush.  Bake 20 minutes, or until the top is turning golden brown in places.  With this sort of dough, you don’t want to overcook it; otherwise it will harden in spots.

Helpful Hint:  You could place the filling about 1 inch from the long end furthest from you and roll the stromboli, jelly-roll style.  That could be a fun variation.  

Yield:  6/8 servings
1 serving
696.1/522.1 calories
46.2/34.7 g protein
53.0/39.9 g fat
0/0 g fiber

6.3/4.7 g net carbs 


MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!


Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.


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BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

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