Italian Sausage and Pepperoni Stromboli source: Bev Cooks.
I am making this for dinner tonight. Going to make two and freeze one of them before baking for a busy night. Making a salad to go with it. I use the chicken sausages also. Very good. Using the mozzarella and basil ones tonight, and using turkey pepperoni. sue What it took for 2 10-inch loaves: 1 pound pizza dough, cut in half 3/4 cup favorite marinara 3 links Italian sausage, casings removed (mine were actually flavored chicken sausages, so use your fave!) 20 pepperoni's 1 medium green bell pepper, diced 4 slices provolone cheese, torn 3 Tbs. extra-virgin olive oil, divided Preheat oven to 425. Brown the sausages in a large skillet, until cooked through, 6 minutes. On a lightly floured work surface, roll out each ball of dough until it looks like a 10 to 12-inch pizza. Spoon the marinara over each crust, leaving about an half an inch around the sides. Sprinkle the sausage over the marinara, followed by the pepperoni, followed by the diced green bell pepper, and lastly the torn cheese. No need for salt or pepper. The meats have plenty of flavor. Now, lightly brush the edges with a little bit of the oil. Carefully roll up the pizza, forming a Stromboli. Transfer the Stromboli to a rimmed baking sheet lined with parchment paper. Using a sharp knife, score 3 slits across the top of the Stromboli, allowing steam to escape. I brushed a little more oil over the top, too. Makes it pretty. Bake for about 25 minutes, or until dough has browned on top and is cooked through. Let sit for about 5 minutes, slice and serve! Enjoy. From Sue. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
