Growing up, there was a restaurant in town called Pasta Fair. They sold fresh, out of the oven mini stuffed breads filled with what I would assume were the leftovers of the day! For $1/piece we found ourselves there a lot, especially when we were on the go. I remember the subtle crunch of the outside of the bread, with the perfectly heated, melty deliciousness that was the filling. When we got older, Pasta Fair closed, but we found traditional Italian stuffed breads at almost all of our gatherings. Pepperoni and cheese, along with spinach and cheese, were the two you’d see the most. I have always found it to be the perfect appetizer, an instant crowd pleaser, and honestly hearty enough to throw a crisp salad on the side and call it dinner! If there’s one thing about summer, it’s that we eat our share of burgers. However, by August, I’m looking for ways to give things a bit of a remix. That’s when I find myself wanting to bring together these two crowd favorites for something a bit unique.
The beauty of the Cheeseburger Stromboli (or stuffed bread) is that the prep is almost entirely no-bake. All you have to do is cook the burger patties, and the rest just requires a quick chop! This recipe would also be great to pull out when you have leftover ground beef to use! I couldn’t help but add our favorite special sauce. Truthfully I drown everything in condiments. When it comes to a burger I want it ALL, and we know how that goes…it gets MESSY. So I took my favorite condiments, found the perfect ratio and made what I call “special sauce” to get the perfect mix of all of them in one bite.
Looking to make this recipe for guests with special dietary restrictions?
Here’s what you need to know:
If your guest is vegetarian: Use Beyond Burger hamburger patties.
If your guest is gluten free: Use this homemade gluten free pizza dough.
If your guest is dairy free: Use a dairy-free shredded cheese of choice. Dairy and Violife brands are my favorites. Trader Joe’s also has a wonderful dairy-free mozzarella.
AuthorKaytlyn HelgersonCategoryDairy Free, Gluten Free, Main Course
Preheat your oven to 375
Flour your working area to prevent sticking. If using gluten free pizza dough, use gluten free all purpose flour for this step. Spread out the pizza dough to make a large rectangle. Line the dough from side to side evenly with the cheese, tomato slices, cheeseburger patties broken into small cubes and chopped pickles. Feel free to add any toppings that you crave when enjoying a burger. Just make sure that they are bite sized so it's easy to eat and fold.
Take the sides on the left and right and fold them in over the mixture about an inch. This step keeps the filling from falling out during the transfer and baking process. If needed, flour your hands. You will then roll the dough from bottom to top until the dough comes together and completely covers the mixture. Place the crease side down on a lined cookie sheet.
With an olive oil spray, or oil and a brunch, lightly coat the top of the bread with olive oil. With a knife pierce 3 small slits on the top of the bread. To finish it off sprinkle a few dashes of basil and oregano (optional). Bake the bread for 45 minutes OR until the top of the bread is lightly golden and the bread has an evident 'crisp'.Let the bread sit at room temperature until it has cooled. Using a serrated knife, slice into thin slices and serve!
In a mixing bowl, add the mayo, ketchup, relish and yellow mustard. Stir together until well combined. Feel free to adjust to your condiment liking! You can even add a dash of hot sauce if you enjoy some heat! Serve in small personal bowls OR in a large bowl for dipping
Ingredients
Directions
Preheat your oven to 375
Flour your working area to prevent sticking. If using gluten free pizza dough, use gluten free all purpose flour for this step. Spread out the pizza dough to make a large rectangle. Line the dough from side to side evenly with the cheese, tomato slices, cheeseburger patties broken into small cubes and chopped pickles. Feel free to add any toppings that you crave when enjoying a burger. Just make sure that they are bite sized so it's easy to eat and fold.
Take the sides on the left and right and fold them in over the mixture about an inch. This step keeps the filling from falling out during the transfer and baking process. If needed, flour your hands. You will then roll the dough from bottom to top until the dough comes together and completely covers the mixture. Place the crease side down on a lined cookie sheet.
With an olive oil spray, or oil and a brunch, lightly coat the top of the bread with olive oil. With a knife pierce 3 small slits on the top of the bread. To finish it off sprinkle a few dashes of basil and oregano (optional). Bake the bread for 45 minutes OR until the top of the bread is lightly golden and the bread has an evident 'crisp'.Let the bread sit at room temperature until it has cooled. Using a serrated knife, slice into thin slices and serve!
In a mixing bowl, add the mayo, ketchup, relish and yellow mustard. Stir together until well combined. Feel free to adjust to your condiment liking! You can even add a dash of hot sauce if you enjoy some heat! Serve in small personal bowls OR in a large bowl for dipping
back to top
