The Rural Voice, 2000-09, Page 60RURAL LIVING
Nutritious beef a popular option
Selected by Bonnie Gropp
From fun finger foods, to lunchtime
fare, to elegant dining, the great
taste of nutritious beef has always
made it a popular option.
BEEF PANZEROTTI
1 pkg (283 g) refrigerated pizza
crust
1/2 Ib (250 g) sliced deli or
leftover cooked roast beef, thinly
sliced
1/3 cup (75 mL) pizza or spaghetti
sauce*
1 pkg (4 oz/I25 g) sliced
mozzarella cheese
2/3 cup (150 mL) diced green or
red pepper
Unroll pizza crust on lightly
greased 15"x10" (37.5 cm x 25 cm)
baking sheet. Arrange roast beef
slices lengthwise in the centre of
dough.
Spread pizza sauce on top of beef.
Layer cheese slices on top; sprinkle
peppers over cheese. Folli sides of
dough over filling; pinch edges and
ends to seal.
Bake in preheated 425°F (220°C)
oven for 12-15 minutes or until
brown. Cut into 8 thick slices. Serve
warm as finger food of with
additional warm pizza sauce and
salad as a light meal.
*For a spicier version, substitute
hot and spicy pizza sauce or jalapeno
pepper cheese.
BEEF BITES
1/2 cup (125 mL) cooked roast
beef, thinly sliced and cut into
small pieces
1/2 cup (125 mL) grated cheddar
1 tsp (5 mL) dill weed
2 tbsp (30 mL) cornmeal
1 pkg refrigerated crescent rolls
Toss together roast beef, cheese
and dill weed.
Separate crescent dough into 8
triangles. Cut each triangle in half,
making 16 triangles.
Sprinkle cornmeal on cutting
board and press triangles into
cornmeal. Place 1 tbsp (15 mL) of
meat mixture at the wide end of each
triangle. Roll up triangle around
56 THE RURAL VOICE
Beef Panzerotti, a pizza -style sandwich, that is a cinch to make with deli roast
beef and popular with all ages.
filling, pressing edges of dough to
seal edges.
Place on lightly greased cookie
sheet. Bake in preheated oven at
375°F (190°C) oven for 12-15
minutes or until golden brown. Serve
warm or cold.
PHILLY CHEESE STEAK SUBS
1 large onion, sliced thinly
1 green pepper, chopped
1 tsp (5 mL) minced garlic
1 Ib (500 g) beef stir -fry strips
1/2 tsp (2 mL) pepper
6 submarine buns
12 processed cheddar cheese slices
In a large oiled skillet, stir -fry
onions and peppers over medium heat
until slightly browned, about 5
minutes.
Turn to high and add garlic and
beef and stir -fry until beef loses its
pink colour. Season with pepper.
Meanwhile, slice buns in half
horizontally. Place 2 slices of cheese
on bottom half of each bun and top
with beef mixture.
Replace bun tops and serve.
LAYERED MEDITERRANEAN
LOAF
2 cups (500 mL) thick and chunky
salsa
1 tbsp (15 mL) dried sweet basil
1/4 cup (50 mL) canned, sliced
pimentos, drained
1/2 cup (j 25 mL) sliced pitted ripe
olives
1 10 -inch (25 cm) round Italian,
sourdough or pumpernickel bread
loaf
1/2 lb (250 g) deli or cooked roast
beef (1 cup/250 mL), very thinly
sliced
1 cup (250 mL) grated part -skim
mozzarella cheese
Combine the first 4 ingredients in
a medium bowl. Cut the loaf in half
horizontally, Remove 1/2 inch (1 cm)
layer from the inside of each half,
leaving a 1 -inch (2.5 cm) border
around the top edge. Spread the salsa
mixture evenly over both halves.
On the bottom half, layer half the
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