Description
Tender deli Italian beef, sautéed bell peppers, and melted mozzarella wrapped in golden pizza crust deliver classic Chicago sandwich flavors in an easy sliceable form.
Ingredients
Scale
- 1 lb refrigerated pizza dough (brought to room temperature for 30 minutes)
- 1/2 lb thinly sliced Italian deli roast beef (patted dry with paper towels)
- 1 tbsp olive oil
- 1 medium green bell pepper (seeded and thinly sliced)
- 1/2 medium yellow onion (thinly sliced)
- 1 tsp dried Italian seasoning
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1 large egg
- 1 tbsp water
- 1 tbsp grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper. Heat the olive oil in a skillet over medium heat, add the sliced bell pepper, onion, and dried Italian seasoning, and sauté for 5 to 6 minutes until softened; set aside to cool for 5 minutes.
- Roll out the pizza dough on a clean work surface or sheet of parchment paper into a rectangle measuring roughly 10 by 14 inches.
- Layer 1 cup of the mozzarella across the dough, leaving a 1-inch border along the edges. Lay the sliced Italian beef over the cheese, spread the cooled pepper-and-onion mixture over the beef, and top with the remaining 1/2 cup of mozzarella.
- Starting from the long edge, roll the dough tightly into a log, tucking the ends under and pinching the seam firmly to seal. Transfer seam-side down to the prepared baking sheet. Whisk the egg and water together, brush the wash over the top and sides of the dough, sprinkle with Parmesan, and cut 3 to 4 diagonal slits across the top for steam to escape.
- Bake for 22 to 25 minutes until the exterior is deeply golden brown and the crust sounds hollow when lightly tapped. Let rest on the baking sheet for 10 minutes before slicing with a serrated knife.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1
Keywords: Pat the deli beef dry with paper towels before assembling. Excess liquid or juices from wet beef will create steam inside the roll and cause the bottom crust to turn soggy instead of crisp.