Easy Odds & Ends Beef Bread
This recipe is perfect when you're browsing leftovers in the refrigerator. Use odds & ends from previous meals to create a truly tasty breakfast.
Cook Time: 1 hrs 15 mins
Servings: 6
Ingredients: 10
Ingredients
Garnishes:
Preparation
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Step 1
Preheat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add onion, bell pepper and salt; cook 3 minutes or until vegetables are tender and begin to brown. Add beef and potatoes; cook 3 minutes or until potatoes are soft. Set aside to cool.
Cooking Tip: You may substitute 12 ounces precooked shredded beef for ground beef.
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Step 2
On lightly floured surface, roll out pizza dough into 14 x 10-inch rectangle. Top dough with beef mixture, leaving 1/4-inch border. Place hard-cooked eggs along short side of rectangle. Working from short side, tightly roll up dough, jelly roll-style; pinching seams and edges to seal.
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Step 3
Transfer bread to parchment-lined shallow-rimmed baking sheet. Brush with beaten egg; sprinkle with cheese. Bake in 350°F oven 40 to 50 minutes or until the bread is golden brown. Transfer bread to cutting board; let stand 10 minutes before serving. Garnish with ketchup, hot sauce, salsa and sour cream, as desired.
Nutrition Information
378 Calories
3.9g SAT FAT
28g PROTEIN
4.5 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 378 Calories; 108.9 Calories from fat; 12.1g Total Fat (3.9 g Saturated Fat; 0.2 g Trans Fat; 0.9 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 207 mg Cholesterol; 575 mg Sodium; 40 g Total Carbohydrate; 6.6 g Dietary Fiber; 28 g Protein; 4.5 mg Iron; 471 mg Potassium; 4.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.1 mcg Vitamin B12; 4.5 mg Zinc; 26.2 mcg Selenium; 184.4 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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