This dinner came out utterly delicious! I’ve been wanting to try a strudel application with my Mozzy Dough and finally did it! Didn’t tear up; didn’t fall apart, and the full recipe of dough was just the right ratio of dough to filling for this use. Next I’ll be trying some fruit streudel with it, so stay tuned! You want to use 90% lean beef in this recipe or drain your beef off VERY well. This recipe is not suitable until you have reached the grains rung of the Atkins carb re-introduction ladder.
1 recipe my Mozzy Dough
10 oz. lean ground beef (preferably 90%)
2 oz. onion, chopped
½ tsp. chili powder
¼ tsp. garlic powder
½ c. Ro-Tel tomatoes and green chiles (drained solids only)
3 slices Pepper Jack or Monterey Jack cheese, torn in half
OPTIONAL: 1-2 T. cilantro, chopped to garnish
VARIATION: On nights you can afford the extra carbs, a band of 1/2 cup canned refried beans added down the middle would be delicious, but that addition isn’t calculated in below.
DIRECTIONS: Brown the ground beef and onion together in a skillet over medium-high heat. Add the chili powder and garlic powder. Stir well. Add the drained tomatoes with chiles and reduce heat to medium. Simmer until tomatoes have cooked up dry. Remove from heat.
Preheat oven to 350º. Line an 11×15 baking sheet with parchment and set aside. Make the Mozzy Dough by that recipes instructions. Form an oblong “log” of the dough and place lengthwise on the parchment lined pan. Using a fork or your fingers lightly moistened, gently press into a rectangular shape about 10″x13″ and just under ¼” thick. Do this carefully so as not to tear the dough. Spoon the meat filling down the very middle of the dough rectangle, lengthwise, leaving at least 2″ uncovered dough on each long edge you will eventually be folding over the filling. Next lay the jack cheese slice pieces down the meat filling from one end to the other.
Using the parchment to help you, using both hands, lift up the long edge of the dough up and over the filling. Do the same with the other side of the dough. Pull to the center if necessary so you can pinch the center seam of the dough together to seal it. Pinch each end of the “strudel” as well so filling won’t ooze out. Again, using the parchment to help handle the strudel, roll it over so it will be seam side down on the parchment-lined pan now. Bake at 350º for 18-20 minutes. Keep an eye out at the 15 minute mark, as some ovens cook hotter than others. Remove when golden brown and garnish with the chopped cilantro. Cut into 5 portions and serve with a lovely guacamole salad. The Chipotle Mayo below is optional, but it is super yummy dotted on the top of each bite as you eat the strudel.
Chipotle Mayo: Stir together 4 T. homemade mayo, ½ c. sour cream, ¼ tsp. chili powder, 1 seeded & mashed chipotle chili pepper (the kind in can packed in adobo sauce) & dash salt. Each tablespoon has about 0.5 net carb.
NUTRITIONAL INFO: Makes 5 servings, each contains (excluding sauce, as I can’t know how much you will use on your serving)
469 calories, 35.2g fat, 13.88g carbs, 8g fiber, 5.88g NET CARBS, 37g protein, 739mg sodium