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Beef Cabbage Stromboli

I served this hearty loaf to hungry workers who helped my husband and I move to our new house. It really satisfied their appetites.—Pamela Courtney, Des Moines, Iowa

12 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

2 loaves (1 pound each) frozen bread dough
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
3 cups shredded cabbage
2 tablespoons Worcestershire sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons dried thyme
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

Place each frozen loaf in a 9-in. x 5-in. loaf pan coated with
cooking spray. Let rise until dough is 1 in. above top of pan. In a
nonstick skillet, cook beef and onion over medium heat until meat is
no longer pink; drain. Add cabbage, Worcestershire sauce, soy sauce
and thyme. Cover and cook for 15 minutes or until cabbage is tender;
drain.
Punch dough down. Place each loaf on an ungreased baking sheet; pat
into a 16-in. x 10-in. rectangle. Spoon meat mixture lengthwise down
one side of each rectangle to within 1 in. of edges. Sprinkle with
cheeses.
Fold dough over filling; turn edges under to seal. With a sharp
knife, make four diagonal slashes on top of loaves. Bake at 375°

2 of 2

Beef Cabbage Stromboli (continued)

Directions (continued)

for 20-22 minutes or until golden brown. Serve warm. Yield: 2 loaves
(6 servings each).

Nutrition Facts: One serving equals 367 calories, 13 g fat (5 g saturated fat), 31 mg cholesterol, 672 mg sodium, 42 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.