So do you ever have one of THOSE days? One of those days where nothing in your closet seems to fit or looks good on you? One of those days where everything you do seems to go just a little bit sideways (spilling coffee while sitting still, anyone?)? One of those days where, despite your best efforts, you just want a do-over?
No? Well, if that’s the case, than this post ain’t for you and you can just move right along to another page that feels more perfect.
Yes? Welcome to the club! For years I have dubbed myself the Poster Child for Murphy’s Law. If it can go wrong, it likely will. Nothing huge or life-altering, mind you, but these little things that just always seem to happen on my end of a transaction.
But you know what I’ve found, being the marvelous ambassador that I am for such a well-known and esteemed law as Murphy’s? Sometimes, even if something looks ugly, or makes you think twice about proceeding, the outcome is so darned fabulous that you actually hope things go wrong the next time. And the time after that.
This recipe falls in the category of “I-was-so-sure-it-would-be-pretty-when-it-was-done-but-it-was-so-tasty-we-didn’t-care.” It’s a long category name, but it fits. I’m sure we’ve all tried recipes that either looked fantastic when made on TV, but wound up scaring your family when it was placed on the table; or were so appealing in that magazine, but looked like death-warmed-over when you actually made it. But when you tasted the dish, it was so darned yummy that you and your family cleaned your plates and planned the same meal for the very next night. This, my friends, is one of THOSE meals.
I was in the mood for Tex-Mex. But I had also seen something on TV for stromboli. I figured why not combine the two? So I busted out my crock pot (you all know how much I love mine!), and tossed some ingredients in there to start cooking while I was busy for a few hours. I was certain that my mash up of ingredients would be as pretty as the perfectly browned and piping hot stromboli I had seen on TV. All I had to do was stuff the dough, pop them in the oven, and POOF!
Well, Murphy had other ideas. I admit that the mix for the insides of the stromboli looked less-than-appetizing. And my final pastries didn’t look like the ones on TV. However, what I DID have was a meal that didn’t look like much, but was oh-so-good that I vowed to make a double batch the next time.
It don’t gotta be pur-ty to be tasty. And these Mexican Stromboli are proof of that. Very, very tasty proof.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 4 hours |
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A few hours in the crock pot, some pizza dough, and a little egg wash is all you need for a hearty and delicious Tex-Mex meal for your family. Heck, this would be fantastic for serving for tailgating or other sports events, too. Hand-held, full of yummy goodness--everyone is a winner.
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- 1 packet taco seasoning
- 1 lb. ground beef, browned and drained
- 1/2 onion, finely diced
- 1 12 oz. block cream cheese
- 1 can black beans, drained and rinsed
- 1 can Ro-Tel, drained
- 1 tube frozen pizza dough, defrosted
- 1/2 cup shredded cheese
- 1 egg, lightly beaten
- In a skillet (or in the base of your crock pot if it's made to do this), brown meat and drain. Then saute onions until translucent.
- Add all ingredients to crock pot insert. Cook on low for 3-4 hours. Stir to make sure all of the ingredients are fully incorporated.
- Preheat oven to 400 degrees. On parchment paper, roll out pizza dough to 1/8" inch thick. Using pizza or pasta cutter, portion dough into 4 large squares.
- Place 1/4 cup of beef and bean mixture onto each square. Top with cheese.
- Fold dough into a triangle, puling the top right corner down to the bottom left corner. Press to seal dough. Brush with egg wash. Using fork, crimp sides to ensure the dough is fully sealed. Poke 2-3 holes in top of each pastry to prevent them from bursting in the oven.
- Bake strombolis for 15 minutes, or until they begin to brown on top. Remove from oven and allow to cool for 5 minutes.
- Serve with your favorite toppings, like sour cream, salsa, or fresh cilantro.
I feel like a broken record, but I've said it many times--anything you make in a crock pot is generally very adaptable, and can be changed up based on your tastes and/or your current pantry items. This recipe is no different.
Don't have ground beef? Use ground turkey instead. No black beans handy? Pinto beans are a great substitute. Not a fan of pre-made spice mixes? Make your own. You can increase the heat by adding jalpenos or cayenne. Use a more traditional Mexican cheese like queso fresco.
No matter what you do to this not-so-pretty recipe will still taste great. Cross my heart!
Some of the best food is ugly as sin. I always laugh how hard all us bloggers work to make things purty, but honestly the ugly stuff tastes better, lol. These look and sound amazing. So much good stuff happening, I bet each bite packs a flavour punch.
I shall see you at Blogher Food. Looking forward to a weekend away.
These strombolis look pretty good to me! Love all that southwest flavor….yum!
These sound scrumptious! What a great idea! Perfect for a leftover lunch at work, too. Happy Dishing!
What a great idea! Looks delicious!
Dinner in 15…trying this recipe…looks & smells great so far! Wish I had got another tube of pizza dough for the rest of the filling. Will freeze for use later. Thanks Dee Dee!
Patty, I’m so glad you liked it!! So many great uses for that extra filling, too. :o)
I think it looks pretty (and delicious, which is the most important part!) I have those days too, and sometimes I wonder how the heck people can constantly have 100% amazing days, haha 🙂