Italian Sausage Stromboli

Ok, here it is, the Stromboli recipe I promised.

I hope you enjoy it as much as I do!

Your shopping list:

Parchment or waxed paper

8 oz pizza dough or seamless dough sheet

1 lb italian sausage

1 Tablespoon Olive oil

1/2 green pepper

1/2 medium yellow onion

3 pieces of sundried tomato (Stores sell sundried tomatos in jars packed in oil)

1 large tomato

1 and 1/2 C Shredded italian cheese

2/3 C speghetti sauce

1 egg white, lightly beaten

First, preheat oven to 400 degrees F.

Chop onion & green pepper

Heat olive oil in skillet then add your green pepper & onion stirring occassionaly. Cook on medium heat for aproximately 2 minutes.

What? You’ve never made a smiley face in your skillet? No?? oh. Well, I blame this on my mom. She used to make us Mickey mouse & heart shaped pancakes. Thanks mom!

Anyway,

Fine chop 3 sundried tomatos.

Add sundried tomatos & Italian sausage to skillet, cook with pepper & onion for about 5 mintues

The sausage will finish cooking in the oven so it will not be fully cooked at this point. Drain grease from the skillet.

Line cookie sheet with parchment paper. Unroll dough onto paper. Dough should be in an aproximate 14x 10  inch rectangle.

UPDATE: I’ve tried this again without using waxed paper & its much better without it. Just spray a little cooking spray on the cookie sheet, and roll out your dough. The longer the dough sits out the harder it is to work with but if you use it straight out of the fridge, this really is pretty easy.

Spread speghetti sauce on top of dough in the center, long ways leaving about a 2 1/2 inch border each side, more than an inch on each end.

Spoon ingredients cooked in the skillet on top of the spaghetti sauce, remembering to leave a border.

Slice tomato into slices and place on top of filling, overlapping each peice slightly.

Top with cheese.

 

With kitchen scissors or a knife, cut slits aprox 1 inch apart on each side, stopping about an inch before the filling.

Fold each end up on top of filling, then altnernately fold strips of dough slightly angled to the top of the filling, with strips  from each side overlapping slightly in the center. 

Lightly brush with egg white.

 Warning: Before this thing is cooked, it looks pretty ugly so don’t be scared. Just let that thing cook & you’ll be a happy camper.

Bake 25 to 35 minutes or until top is golden brown. Cool for about 10 minutes before serving.

YUM YUM.  

 Note: The parchment paper will be fairly easy to remove from stromboli when its cooled. I’ve considered trying to make the stomboli without the parchment paper but am afraid that it will make wrapping it in the raw form, very difficult.

More recipes to come, including a fruity kind of salad/desert and the BEST ever Guacamole.