Ingredients
- 1 lb Ribeye Steak, thinly sliced
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Cento Marinated Portobello Mushrooms with Roasted Red Peppers, drained
- 1/2 cup Cento Fried Long Hot Peppers
- 1/2 cup Cento Sauteed Onions
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Cento Marinara Pasta Sauce, for dipping
Directions
Preheat oven to 400Ëu0161F. In a medium frying pan, heat oil over medium-high heat. Cook ribeye steak for about 2-3 minutes until browned and add in mushrooms, peppers, and onions. Mix together and cook for an additional minute. Set aside to cool. On a lightly floured surface, roll dough until 8x14 inch. In the center of the dough, evenly spread cheese, then layer steak mixture and remaining cheese. Carefully fold long side of dough to the center, then fold the opposite side so edges are overlapped. Pinch dough to seal edges and cut 3 inch shallow slits in top of dough. Place on a baking sheet and bake for 30 minutes or until golden brown. Slice and serve with Cento Marinara Sauce. Serves 4.
