Spaghetti tacos? Of course! It doesn’t get much more kid friendly than that! When I was a child, “kid friendly” meant a smaller portion of what Mom & Dad were having. Not today though. There seems to be an entire sub culture of recipes geared at just the young (not usually just the young at heart).
Just because they are young, doesn’t mean they can’t eat healthy. Spaghetti tacos at our house feature whole wheat spaghetti, ground corn taco shells, and fresh tomato sauce. And cheese of course. Lots of cheese. Watch for a new Kid Friendly recipe every Wacky Wednesday. Same bat channel, same bat time. Or something like that.
OAE (Oh, and enjoy)
- 1 package refrigerated pizza dough
- 2 Tbsp. Dijon mustard
- 1/2 pound thinly-sliced deli roast beef
- 4 oz. sliced Monterey Jack cheese
- 1/4 cup chopped roasted red peppers (optional)
- 1 large egg
- 1 Tbsp. water
- 2 Tbsp. grated Parmesan cheese
Preheat oven to 375 degrees F.
Unroll refrigerated pizza dough.
Spread mustard evenly over dough, leaving a 1-inch border all the way around.
Top with roast beef slices, then cheese, then roasted red peppers, if using.
Roll up lengthwise, jelly-roll style. Place on an ungreased cookie sheet.
Beat egg and water. Brush over stromboli. Sprinkle cheese on top of stromboli.
Bake 25 to 35 minutes, until golden brown on top and cooked through.