Ingredients Weight Measure
Yellow onion, sliced 1 cup
Green pepper, sliced 1 cup
Canola oil, divided 1/4 cup
TABASCO® brand Original Red Sauce 1 tsp.
Salt, divided 2 pinches
Black pepper, divided 2 pinches
Beef eye round, frozen, thin sliced on a slicer 1-1/2 lbs.
Prepared pizza dough 12 oz.
Cornmeal 2 Tbsp.
Provolone cheese, shredded 1-1/2 cups
Garlic, minced 1 tsp.
Tomato sauce 1/2 cup
Ketchup 1/4 cup
Worcestershire sauce 2 tsp.
TABASCO® brand Chipotle Pepper Sauce 1-1/2 Tbsp.


  1. Preheat oven to 400°F.
  2. In a sauté pan over medium heat, cook onions and peppers in 2 Tbsp. canola oil until onions are brown and caramelized. Add TABASCO® Original Red Sauce and season with a pinch of salt and pepper. Reserve.
  3. In a large sauté pan, sauté beef over high heat in 2 Tbsp. canola oil. Season with a pinch of salt and pepper.
  4. On a flat work surface, flatten pizza dough into a 14" disk, leaving a 1/2" raised rim around the edge. Place on a wooden pizza peel sprinkled with cornmeal.
  5. Place beef in a line down the center of the pizza dough. Top with peppers and onions and cover with cheese. Fold on side of dough over filling; then fold the remaining side of dough over the first.
  6. In a medium sauce pot, sauté garlic over low heat for 2-3 minutes. Add tomato sauce, ketchup, Worcestershire sauce and TABASCO® Chipotle Pepper Sauce. Cook for 4-5 minutes, until sauce is thickened. Set aside.
  7. Bake stromboli for 12-15 minutes, until crust is golden brown. Serve with sauce on the side.

Yield: 1 14" stromboli, or 2-3 servings