Corned Beef and Cabbage Stromboli with Guinness Mustard

Putting leftovers to work in this Corned Beef and Cabbage Stromboli! Corned beef, cabbage, potatoes is rolled up with cheese in homemade whole wheat pizza dough and baked until golden brown. Slice and dip in zingy Guinness mustard. Leftovers never tasted good!

Course Mains & Entrees

Cuisine Irish-American-Italian

Keyword cabbage, corned beef, homemade, Irish, pizza, potato, rolled pizza, St. Patrick's Day, stromboli

Prep Time 1 20

Cook Time 35

Total Time 1 55

Servings

Calories 195

Author Laurie McNamara

Equipment

nordic

Ingredients

FOR THE GUINNESS MUSTARD:

1/2 cup whole grain mustard
2 tablespoons dijon mustard
1 tablespoon shallot minced
1 teaspoon light brown sugar
1 pinch kosher salt
3 tablespoons Guinness beer

FOR THE STROMBOLI:

1 recipe whole wheat pizza dough
caramelized onions see notes
7 ounces fontina cheese sliced
corned beef leftover/cooked and sliced thin
1 cup cabbage leftover/cooked and coarsely chopped
1 cup potatoes cooked, crumbled and/or smashed
kosher salt
black pepper freshly ground
3/4 cup Irish cheddar I used Kerrygold
1 egg beaten with 1 tablespoon water
3/4 teaspoon poppy seeds for sprinkling

US Customary - Metric

Instructions

FOR THE GUINESS MUSTARD:

In a small bowl combine all of the ingredients and refrigerate until ready to serve.

FOR THE STROMBOLI:

Make the pizza do and allow to rise for 1 hour. Preheat your oven to 500℉ (or 260℃)
Once the dough has risen, punch it down to deflate. Then transfer to a floured surface and roll out to the size of a standard rimmed baking sheet (half sheet pan). Next transfer the dough to parchment paper placed in a rimmed baking sheet. Allow one long side to overhang by 2-inches.
Next, spread the caramelized onion paste (if using) leaving 1/2 to 3/4 inch border on 3 sides and a 2-inch border on the long side. Then top with a single layer of fontina cheese, and 1 or 2 layers of thinly sliced corned beef. Lastly layer with chopped cabbage, crumbled or diced potatoes and scatter the Irish cheddar overtop.
Next with your impeccably clean hands, gently press on the toppings to get them to lay flatter. Then brush all of the exposed edges of the dough with an egg wash or 1 egg that has been beaten with 1 tablespoon water. Fold in the 1/2-inch sides over top of the filling, leaving the 2-inch border alone.
Then grab the parchment paper (along the side with the long 1/2-inch folded border) and use it to fold that side of the Stromboli.
Then use the parchment paper along the side with the 2-inch border and fold it over top. Next roll the Stromboli so it ends up seam-side facing down and brush the top with the egg wash.
Next, use a paring knife to make slits a couple inches apart and sprinkle with poppy seeds.
Bake the Stromboli on the bottom rack of your preheated oven for 15 minutes, rotating it halfway through. Then reduce the heat to 375° (or 190℃) and move the Stromboli to the middle of your oven. Bake for an additional 15 to 20 minutes or until the center its fully cooked. Watch carefully so it doesn’t not burn. Cover the top with foil if it gets brown too quickly. **
Allow the Stromboli to cool for 10 minutes before slicing and serving with the Guinness Mustard.

Notes

*How To Caramelize Onions: First peel, halve and slice 4 onions. I used a combination of onions (2 sweet, 1 yellow and 1 red) but only because that’s what I had on hand. Then heat a 10 to 12-inch deep sided stainless pan over medium-high heat. Add 3 tablespoons of butter plus 1 tablespoon light olive oil. Once melted, add in the onions along with 3/4 teaspoon kosher salt. Toss and allow to cook for 5 minutes, tossing the onions halfway through. Then reduce the heat to medium to medium-low and cook for 45 minutes or until the onions are deep golden and super soft.

**You can always check and make sure the dough is cooked in the center of the stromboli by cutting it in half (after baking) and checking the center. The edges bake up first and then continues to bake inward. If the dough isn't cooked all the way through, then just put it back together and into the oven for 5 minute intervals (at 375°) until cooked through.

Nutrition