Ingredients Weight Measure
Yellow onion, sliced 3 cups
Canola oil 4 Tbsp.
Salt pinch
Black pepper pinch
Roast beef 1-1/2 lbs.
Garlic, whole cloves 2 ea.
Carrot 1/4 cup
Onion 1/4 cup
Celery 1/4 cup
Thyme, dried 1 tsp.
Worcestershire sauce 1/2 tsp.
Beef broth, canned 2 cups
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Instant mashed potatoes, prepared according to directions 1 cup
Parmesan cheese 1/4 cup
Prepared pizza dough 12 oz.


  1. In a sauté pan over medium heat, cook onions in 2 Tbsp. canola oil until onions are brown and caramelized. Season with a pinch of salt and pepper. Reserve.
  2. Sauté garlic, carrots, onions and celery in 2 Tbsp. canola oil in a medium sauce pot over medium heat. Cook until slightly browned. Add beef broth, Worcestershire sauce and thyme and simmer for 15-20 minutes. Strain and add TABASCO® Chipotle Pepper Sauce. Keep warm and reserve.
  3. On a flat work surface, flatten pizza dough into a 14" disk. Place on a wooden pizza peel sprinkled with cornmeal.
  4. Spread a thin layer of mashed potatoes in a line down the center 1/3 of the pizza dough. Top with parmesan cheese, roast beef and caramelized onions. Fold on side of dough over filling, then fold the remaining side of dough over the first. Fold ends up and press well to seal edges.
  5. Bake stromboli for 12-15 minutes, until crust is golden brown. Slice and serve with sauce on the side.

Yield: 1 14-inch stromboli or 2-3 servings