That's how I felt about this taco twist that pinned over six months ago. I love stombolis and I love tacos, but mixing the two together seems sacrilege. I guess if I can do it to stuffed shells, I can do it to stromboli. So, inspired by Bev's raving review, I checked another recipe off my Pinterest board.
Taco bread is basically begging to be dipped into something, whether it be guac (my fav), salsa, sour cream, or queso dip... the bread makes it nice and sturdy so you don't lose anything when you make your dunk. The egg wash give the crust a good crunch with a fluffy inside and a savory filling. I don't know what I was afraid of, taco bread is delish!
1 whole wheat dough ball
1 lb ground turkey
1 medium onion
1 large bell pepper (or 5 baby ones)
1 large tomato (or a cup of grape tomatoes)
1 cup monterey jack, shredded
1 tbsp chili powder
1 egg white
salt and pepper
1. Heat oven to 350 degrees. Cook ground turkey in a medium heat pan sprinkled with salt, pepper, and chili pepper.
2. Chop up onions, bell peppers, and tomatoes (discard excess tomato juices). Add onions and bell peppers to ground turkey after about 5 minutes of cooking. After 3 minutes, add the tomatoes.
3. Roll out the dough into an oblong shape. Layer half of the cheese in the center of the dough. Add the turkey and veggies mixture on top of the cheese. Then layer the remaining cheese on top.
4. Fold the edges of the dough to 'bundle' the taco filling and pat shut. Flip over so the seam is underneath. Cut a few slits into the dough to allow steam to escape. Gently brush egg white over the dough.
5. Bake for 20 minutes. While the taco bread is baking, prepare your guacamole by smashing an avocado, any leftover tomatoes and onion pieces, and some chili powder (half a teaspoon).
6. Remove taco bread from oven and slice it up. Let it cool for about 5 minutes before eating.