Beef and Potato Stuffed Bread with Eggs
Ground beef, diced vegetables, and potatoes wrapped in pizza dough with hard-cooked eggs baked into a savory loaf. Golden-brown exterior brushed with egg wash and topped with Parmesan. Serve sliced with ketchup, hot sauce, salsa, or sour cream.
Ingredients
- Ground Beef
- red onion
- red bell pepper
- salt
- russet (baking) potatoes
- refrigerated pizza doughhomemade pizza doughas preparedbaking
2
- hard-cooked eggsomitted0noneeggs-free
4
- egg
- shredded Parmesan cheese
- ketchup
Instructions
- 1
Preheat oven to 350°F.
- 2
Heat a large nonstick skillet over medium heat. Add onion, bell pepper, and salt; cook until vegetables are tender and begin to brown.
- 3
Add ground beef and potatoes; cook until potatoes are soft. Set aside to cool.
- 4
On a lightly floured surface, roll out pizza dough into a 14 by 10-inch rectangle.
- 5
Top dough with beef mixture, leaving a 1/4-inch border. Arrange hard-cooked eggs along one short side.
- 6
Tightly roll up the dough from the short side like a jelly roll, pinching seams and edges to seal.
- 7
Transfer to a parchment-lined shallow-rimmed baking sheet.
- 8
Brush with beaten egg and sprinkle with Parmesan cheese.
- 9
Bake at 350°F for 40 to 50 minutes until golden brown.
- 10
Transfer to a cutting board and let stand 10 minutes before slicing.
- 11
Serve with ketchup, hot sauce, salsa, and sour cream as desired.
Tips
Cool the beef and potato filling completely before topping the dough to prevent the dough from becoming too warm and difficult to handle.
Roll the dough tightly and seal all seams firmly to prevent the filling from leaking during baking.
Let the bread rest for 10 minutes after baking before slicing for cleaner cuts.
Good to Know
Cover and refrigerate up to 3 days. Reheat wrapped in foil at 350°F until warmed through.
Prepare the beef and potato filling up to 1 day ahead. Assemble and bake the bread the day of serving.
Slice and serve warm or at room temperature with desired toppings and condiments.
Common Mistakes
Do not skip cooling the filling to avoid tearing or sticking dough.
Do not under-seal the edges and seams to avoid filling leaking out during baking.
Do not skip the 10-minute resting period to avoid a falling apart when slicing.
Substitutions
Dairy-Free Swaps
4
General Alternatives
2
4