Mushroom Burger Stromboli
Total TimePrep: 30 min. + rising Bake: 30 min.
- 1 package (1/4 ounce) active dry yeast
- 2-1/2 cups warm water (110° to 115°)
- 2 tablespoons vegetable oil
- 2 tablespoons salt
- 2 teaspoons sugar
- 7 to 7-1/2 cups all-purpose flour
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 pound fresh mushrooms, chopped
- 1/2 teaspoon onion salt
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 4 cups shredded mozzarella cheese
- Optional toppings: sour cream, jalapeno peppers, hot pepper sauce
- In a bowl, dissolve yeast in water. Add oil, salt, sugar and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, mushrooms and seasonings; set aside.
- Punch dough down; divide in half. On a floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to a greased baking sheet. Spoon the beef mixture lengthwise down half of the rectangle to within 1 in. of edges. Fold dough over filling. Pinch edges to seal. Cut four diagonal slits on top of loaves. Cover and let rise until doubled, about 45 minutes.
- Bake at 350° for 30-35 minutes or until golden brown. Cut into slices. Serve warm with toppings of your choice.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 721 calories, 24g fat (11g saturated fat), 73mg cholesterol, 2496mg sodium, 91g carbohydrate (4g sugars, 4g fiber), 34g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Sep 15, 2011
This recipe makes a lot of food, and it stretched 1 pound of hamburger to make 4 meals for our family of 3. The strombolis baked up flat, kind of reminiscent of calzones when they are cut into serving sizes. We topped ours with a little mayo and some sliced tomato, kind of like a hamburger. Mustard would have been good, too.