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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A crust made from convenient frozen bread dough is the key to this easy second-day main dish shared by Janet Fitzpatrick of Essex Junction, Vermont. Leftover roast beef and fresh vegetables get a boost from a mild marinade. Ingredients:
1/4 cup olive oil |
2 tablespoons red wine vinegar |
2 garlic cloves, minced |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups chopped fully cooked roast beef |
1 medium onion, sliced |
1 medium green or sweet red pepper, julienned |
1 cup sliced mushrooms |
1 loaf (1 pound) frozen bread dough, thawed |
Directions:
1. In a large resealable plastic bag or shallow glass dish, combine oil, vinegar, garlic, salt and pepper. Add beef, onion, green pepper and mushrooms; toss to coat. Refrigerate for at least 2 hours.
2. Meanwhile, let dough rise at room temperature for 1 hour. Punch dough down and roll into a 14-in. circle. Transfer to a greased 14-in. circle. Transfer to a greased 14-in. pizza pan. Drain and discard marinade; arrange beef and vegetables over crust. Bake at 375° for 30-40 minutes. Yield: 8 slices.
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