What's for dinner tonight? Mexican Stromboli's

Hello hello dear readers! 
Tonight I am attempting to reproduce a favorite from our local pizza joint (they are a small store, they make their dough instead of buying it, so far no reactions with them, but to be on the safe side, I'd like to be able to reproduce their recipes that we adore) Harry's Favorite Beef Taco Stromboli. Since I am avoiding pork and beef, I've also adapted Taco Chicken for my Stromboli. So, it should be an exciting night, the beef and chicken are already done, the tomatoes are chopped, and I am currently waiting on the yeast to proof for our pizza dough. Here is my recipe:

Beef Taco Stromboli 
1-1 1/2 lb hamburg (extra for left overs)
taco seasoning,
1/4 c water
1 chopped onions,
1 chopped tomatoes
lettuce chopped,
fresh pizza dough
corn tortilla chips
shredded cheddar cheese
salsa and sour cream for dipping


Brown hamburg with onions, drain, add taco seasoning and water, let settle for 10 minutes. While meat is settling, roll out pizza dough to 1/4 inch, add hamburg mix, tomatoes, onions, lettuce, tortilla chips and shredded cheese, on half the dough, fold empty half of dough over and press dough together. Cook in 475 f oven for 25 minutes or until golden brown.




To do Chicken, follow the same order of operations with chicken instead :-)


Here is my dough recipe....



2 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Easy-Ass Galette

pie crust
1 Tablespoon butter or margarine
2 small onions, sliced
1 to 2 Tablespoons balsalmic vinegar
2 chicken breasts, cooked and shredded
1/2 cup bleu cheese or gorgonzola
1/4 cup parmesan (optional)

Caramelize onions by melting butter or margarine in skillet, adding onions and cooking on medium heat until transparent. Reduce heat to low and let onions cook for a good half hour, stirring occasionally. When onions have turned golden (but not charred), add balsalmic vinegar and let cook another ten minutes.

Preheat oven to 350 degrees.

While onions are caramelizing, lay a pie crust across a flat dish or cookie sheet and cover with shredded chicken, leaving a 1 to 2 inch border around edge of crust.

Scatter onions over shredded chicken. Top with bleu cheese or gorgonzola. Then sprinkle parmesan over the top.

Fold the edges up in pleats around the circumference of the galette.

Bake for about 20 minutes, or until pie crust and cheese start turning golden brown.