Thursday, April 3, 2008

Sausage Pepper and Onion Stromboli

Sausage Pepper and Onion Stromboli

This dish captures the traditional taste of Italian sausage with peppers and onions, but adds a that delicious taste of a fresh baked crust with sesame seeds. The crust really amplifies the flavor of the sausage and makes a nice portable container for on-the-go families. It has many of the benefits of Lizabetti's Ham and Cheese Stromboli, but also has a more sophisticated combination of tastes. I actually like it better, but my kids prefer the ham and cheese version.

Like our other Italian Dishes, this dish is just plain fun to eat. You can serve it with a spinach salad for a light dinner, or take it to work for lunch.
This also makes great game time munchies when you are watching your beloved Celtics or Patriots.

  • 2-4 Sweet or garlic Italian sausage
  • 1 ball of pizza dough, I get mine at a local pizza joint. Allow the dough to rise before using.
  • 6-8 oz Mozzarella cheese, shredded
  • 1 portabello mushroom cap
  • 2 tablespoons pickled pepper rings
  • 1/2 onion, coarsely chopped
  • 1 handful of corn meal
  • 1 tablespoon of olive oil
  • 1 tablespoon of milk
  • 2 table spoons of sesame seeds
  • 1-2 teaspoons garlic, chopped

  1. Brush the mushroom cap with garlic and olive oil. .
  2. Grill for 8 minutes per side over medium high heat. If you do not have a grill, you can use a non-stick pan.
  3. Slice the mushroom and let stand for a few minutes.
  4. Grill sausages slowly over medium heat, allow the grease to drain. You can cut the sausage in half length-wise after it is browned to help speed the cooking process. I grilled the sausage and mushrooms at the same time, though the sausages take at least 30 minutes.
  5. slice the sausage into disk shaped pieces about 1/4 inch thick.
  6. Roll out the dough, using the corn meal to prevent sticking to your board.
  7. Lay out the dough on a cookie sheet.
  8. Spread the sausage on the dough, top with onions, peppers, and mushrooms.
  9. Spread the shredded cheese over top.
  10. Roll up the dough around the ingredients.
  11. Press down the ends with a fork to seal, this is important so that you do not lose your cheese.
  12. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven.
  13. Brush the surface of the dough with milk, this will help the sesame seed stick to the dough.
  14. Sprinkle with sesame seeds.
  15. Bake at 375o for 30 minutes.
  16. Let stand at room temperature for at least 10 minutes before cutting.

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