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.

 

Lite Summer Jello Cake

This Jell-o cake is a lite, and cool, sweet treat for a hot summer day, or really any day.

You can make it with regular Jell-o and regular whipped cream but I have served it in it’s ‘lite’ version & nobody ever realized it. They gobbled it up like it was full-on sugar overload.

1-  box of white cake mix

1 – 12 oz can of diet 7-Up

2 – pkgs of Cherry Jell-o .30 oz

Note: When Jello-o is made make sure you hold out at least 1 to 1 1/2 cups or just make one pkg

 

1 – tub of lite or fat free whipped cream

Ok, for those of you who haven’t heard of soda cakes, this is the different part.

Pour the contents of your cake mix into the bowl & 12 oz of soda, no eggs, no oil. Just the soda. Don’t worry, it will cook & rise normally.

I have used other white sodas but prefer the flavor of 7Up for this recipe.

Mix well until blended. Poor batter into your baking dish, saving just a little at the bottom of the bowl for you to ‘clean up’ later <wink wink, nudge nudge>. Place your cake in the oven and while its cooking, go lick, I mean, clean the bowl.

Refer to the back of your cake box for baking times.

When cake is done, let cool for a few hours.

Use the handle of a wooden spoon or something of similar size (I used this fork) to poke holes in the cake. I poke about 3 – 4 holes across, in rows aprox 1 to 2 inches apart.

Prepare sugar free Jell-o as instructed on packet and then pour over cake making sure to douse generously. In preparing two .30 oz pkgs of jello, I usually leave about 2 or 3 cups out of the cake to pour in cups and snack on later. 

Ohhhh, see those beautiful vege’s behind the Jell-o, those my dear are for the Italian Sausage Stromboli recipe coming soon. My mouth is watering just thinking about its yummie-ness. 

Get out your lite or fat free cool whip and schmear it on top of your cake.

You can even decorate it on top with fruit, get all fancy & stuff.

I didn’t. I had too many other things to do that day. It was still de-licious.

 After you’ve schmeared on the whipped cream, refrigerate & serve when your kids (or spouse) are screaming, crying, or otherwise driving you nuts. It should quiet them down at least temporarily. Hopefully it will also put a smile on their faces & they will forget they were ever acting out in the first place.

Heres hoping!

Stromboli now posted —> https://mamarazzipages.wordpress.com/2010/08/16/italian-sausage-stromboli/