Description
A delightful Corned Beef and Cabbage Stromboli that uses leftover corned beef, cabbage, and potatoes rolled with cheeses in whole wheat pizza dough, baked to a golden perfection and served with a tangy Guinness mustard dipping sauce.
Ingredients
Scale
Guinness Mustard
- 1/2 cup whole grain mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon shallot (minced)
- 1 teaspoon light brown sugar
- 1 pinch kosher salt
Stromboli Filling
- Caramelized onions (see notes)
- 7 ounces fontina cheese (sliced)
- Corned beef (leftover, cooked and sliced thin)
- 1 cup cabbage (leftover, cooked and coarsely chopped)
- 1 cup potatoes (cooked, crumbled and/or smashed)
- Kosher salt (to taste)
- Black pepper (freshly ground, to taste)
- 3/4 cup Irish cheddar (such as Kerrygold)
Dough and Topping
- 1 recipe whole wheat pizza dough
- 1 egg (beaten with 1 tablespoon water)
- 3/4 teaspoon poppy seeds (for sprinkling)
Instructions
- Prepare Guinness Mustard: In a small bowl, mix together whole grain mustard, Dijon mustard, minced shallot, light brown sugar, and kosher salt. Adjust seasoning if needed, then set aside to let flavors meld.
- Prepare Stromboli Filling: Ensure caramelized onions are ready and all leftover ingredients like corned beef, cabbage, and potatoes are cooked and prepped. Season cabbage and potatoes with kosher salt and freshly ground black pepper to taste.
- Roll Out Dough: On a floured surface, roll the whole wheat pizza dough into a large rectangle approximately 12 by 16 inches to allow enough room for filling and rolling.
- Assemble Stromboli: Spread a thin layer of the prepared Guinness mustard evenly over the dough, leaving about a 1-inch border on all sides. Layer fontina cheese slices across the mustard, then evenly distribute the sliced corned beef, cooked cabbage, caramelized onions, crumbled potatoes, and finally sprinkle with Irish cheddar cheese.
- Roll and Seal: Carefully roll the dough tightly from one long side to the other, ensuring the filling stays enclosed. Pinch edges and ends to seal the seam completely to avoid leakage during baking.
- Prepare for Baking: Transfer the stromboli seam-side down onto a parchment-lined baking sheet. Brush the top evenly with the beaten egg wash, then sprinkle the poppy seeds over the surface for a decorative and crunchy finish.
- Bake Stromboli: Preheat the oven to 375 degrees Fahrenheit. Bake the stromboli for 35 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the stromboli to cool for about 10 minutes after baking. Then slice into 12 even pieces and serve warm with extra Guinness mustard for dipping.
Notes
- Use leftover corned beef, cabbage, and potatoes for easy meal transformation.
- Caramelize onions by slowly cooking sliced onions in a bit of oil over low heat until deep golden and sweet, about 30-40 minutes.
- Whole wheat pizza dough can be homemade or store-bought for convenience.
- Egg wash helps achieve a shiny, golden crust with a nice poppy seed finish.
- Leftover stromboli slices reheat well in a toaster oven or conventional oven to retain crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 195 kcal
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg
