If you like Stromboli, this is a fun recipe to make as an alternative. It uses a modified chili recipe as the filling. You can modify to your spiciness preference. This version is HOT.
Bridgeford bread dough – 1 loaf, defrosted*
McCormick Hot Chili Seasoning Mix Packet
1 small onion, diced in a small-medium dice
1 small can jalapeno rings, drained
1 small can crushed or diced fire roasted tomatoes
1 can black beans, drained and rinsed
1 can small white beans or garbanzos, drained and rinsed
½ - 1 cup extra sharp cheddar cheese
2. Drain and rinse the white beans. Put them in a blender with the jalapenos and the chilis. Blend to make a paste.
4. Brown the ground beef.
5. Add the onion to the pan with the seasoning and continue to cook until the onions are translucent, about 5 minutes.
6. Add tomatoes, black beans, and the stuff from the blender.
7. Cook another 10 minutes over low heat so the flavors meld. You may refrigerate at this point and do the roll-up part the next day. You can also just serve this over burgers or cornbread.
8. Preheat the oven according to the bread directions.
9. Dust your baking sheet with flour and roll the dough out to a large rectangle, 9x13 (ish). You want the dough still be ¾ of an inch thick or so, so even 8x11 may do.
10. Spread the cheese over the surface.
11. Spread the chili over the surface.
12. Roll up carefully the long way and seal the edges.
13. Bake according to package directions.
14. Let cool at least 15 minutes.
(If you don’t have bread dough, an egg bread recipe will work just as nicely. I used the one from Bread Machine Magic and it was quite tasty.)
