Philly CheeseSticks
- Level: Easy
- Yield: 10 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 351
- Total Fat
- 22
- Saturated Fat
- 11
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 56
- Sodium
- 492
- Total: 1 hr 5 min (includes cooling time)
- Active: 35 min
Ingredients
Olive oil, for greasing
1 cup cremini mushrooms, trimmed
1 shallot, roughly chopped
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 pound shaved rib eye
1/4 cup drained and finely chopped hot banana peppers
1 tablespoon Worcestershire sauce
One 13.8-ounce tube refrigerated pizza dough
10 slices American cheese, halved
Garlic salt, for sprinkling
Directions
Special equipment:
10 skewers- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and grease with oil.
- Place the mushrooms and chopped shallot into a food processor and pulse about 10 times until finely ground. Heat a large nonstick skillet on medium heat and add 2 tablespoons butter. Add the mushroom and shallot mixture and saute until browned, about 12 minutes. Season with salt and pepper and transfer immediately to a baking sheet to cool.
- Place the rib eye into the bowl of a food processor fitted with the blade attachment and pulse about 5 times to chop it up. (This makes sure every bite melts in your mouth.)
- Mix the rib eye, cooled mushroom mixture, banana peppers and Worcestershire in a bowl. Add 1 teaspoon salt and plenty of cracked black pepper. Mix until combined.
- Unroll the tube of pizza dough and cut into 10 equal pieces, about 1 1/2 by 2 inches. Place one half piece American cheese on the bottom of one, then about 1 tablespoon of the beef mixture, followed by another half piece of American cheese. Wrap the pizza dough around the filling without stretching too much, forming into a mini breadstick shape, then pinch the seam closed. Repeat with the remaining dough and fillings.
- Place the sticks on the lined and greased sheet pan, seam side down. Melt the remaining 2 tablespoons butter, then brush the sticks with the butter and sprinkle with the garlic salt.
- Bake until golden brown, about 12 minutes. Immediately transfer to a cooling rack. Stick a skewer into one end of each and let them rest for 5 minutes.