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Philly Cheesesteak Stromboli Roll-Up

This Philly Cheesesteak Stromboli packs savory beef, peppers, onions, and gooey mozzarella inside golden pizza crust—served with creamy Parmesan-peppercorn dressing for dipping.
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Ingredients
  

For the filling:

  • 1 lb ground beef
  • 1 green bell pepper finely chopped
  • ½ onion diced
  • 2 garlic cloves minced
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp dried Italian herbs

For the dough and cheese:

  • 1 13.8-oz tube of refrigerated pizza crust
  • 1 8-oz package shredded mozzarella (about 2 cups)

For the sauce:

  • 1 8-oz bottle Parmesan-peppercorn dressing (divided; half for the roll-up, half for dipping)

Instructions
 

  • In a large skillet over medium heat, cook ground beef, green bell pepper, onion, and garlic for 7–9 minutes, stirring often, until the beef is browned and crumbled.
  • Drain the grease, return the skillet to the heat, and stir in salt, black pepper, and Italian herbs. Cook for 1 more minute to bring out the flavors.
  • Preheat oven to 425°F (220°C). Lightly grease or line a rimmed baking sheet. Roll out the pizza dough into a rectangle, about 10x15 inches.
  • Sprinkle 1 cup mozzarella over the dough. Spread the beef mixture on top, leaving a 1-inch border. Add the second cup of mozzarella, then drizzle ¼ cup Parmesan-peppercorn dressing evenly over the filling.
  • Starting from a long edge, roll the dough tightly into a log. Pinch the seams to seal and place it seam-side down on the baking sheet.
  • Cut small slits across the top, about 1 inch apart. Bake for 20–25 minutes until the crust is golden and crisp.
  • Let it rest for 10 minutes, then slice and serve with the extra Parmesan-peppercorn dressing for dipping.