Italian Beef Pizza

The shredded beef alone for dinner will serve 6-8. You'll need 2-3 cups of shredded beef leftover to make the pizza. If using this recipe for sandwiches, make sure you have at least 8 sub rolls on hand and any extra toppings you'd want for the sandwiches.

Ingredients

For the Shredded Beef

• 4 lbs. beef rump roast
• 2 packages Lipton Onion Soup Mix
• 2 t. sugar
• 2 t. salt
• 1½ t. fresh grated black pepper
• 4 cloves garlic, chopped fine
• 4 c. beef broth
• 1 bottle of beer

For the pizza

• 1 ball store-bought pizza dough
• 2 c. shredded mozzarella cheese
• 1 c. sliced Mezzetta Deli-Sliced pepper rings
• 1 c. sliced roasted red peppers
• 2-3 c. leftover shredded beef

Instructions

1. To make the shredded beef, add all the ingredients to your slow cooker and turn on high for 8 hours.
2. Remove the roast from the slow cooker and shred with two forks, then place back in the slow cooker with all the juice.
3. For the Pizza
4. Pre-heat the oven to 400 degrees.
5. Take the pizza dough out of the refrigerator and let it come to room temperature for 15 minutes.
6. Spray a baking sheet with cooking spray.
7. Roll the pizza dough out into a rectangle shape on a floured board, then place it into the sheet pan and spread it out to the corners of the pan.
8. Bake for 5 minutes until slightly browned.
9. Remove from the oven and top with 1 cup of the cheese.
10. Add the shredded beef (squeezed out of any juices) into a single layer on top of the cheese, then add the sliced peppers.
11. Top with the other cup of cheese and place in the oven for 15-20 minutes until the cheese is brown and bubbling and the crust is brown on the bottom.

SLICE AND BAKE PIZZA ROLL-UPS

The perfect make-ahead appetizers/snacks! You can assemble them ahead of time, freeze and pop them out as needed. Just slice and bake!.

Ingredients

• 1 Pepperidge Farm® Puff Pastry Sheet, thawed
• ¼ cup pizza sauce
• ¼ teaspoon dried oregano
• 1 cup shredded mozzarella cheese
• ¼ cup diced pepperoni (the sausage/stick type)
• 1 tablespoon grated Parmesan cheese
• salt and fresh ground black pepper

Instructions

1. On a lightly floured surface unfold the puff pastry. Spread the sauce from edge to edge leaving about a 1-inch border on one of the longest sides.
2. Sprinkle with the oregano than the mozzarella, pepperoni, and parmesan. Season lightly with salt and pepper.
3. Roll the pastry up toward the 1-inch border keeping the roll as tight as you can. Wrap in plastic wrap. To maintain the round shape you can stick it inside a cardboard paper towel roll that has been cut lengthwise.
4. Stick it in the freezer for at least an hour (or longer if you want to make them ahead of time for a party or special occasion).
5. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease it well. If the pizza roll has been frozen for longer than an hour then you should let it sit out on the counter about 20 minutes before slicing.
6. Use a sharp paring knife to cut the roll into 1-inch thick slices. Lay them 1 - 2 inches apart on the cookie sheet and bake 20 minutes. Let cool on cookie sheet 5 minutes before serving.

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