Thursday, April 2, 2009

Hearty Sausage Stromboli

Here is a quick and easy recipe that made even the picky eaters at the table very happy: Hearty Sausage Stromboli. Since a had a few at the table who claim not to like mushrooms, I chopped some baby portobellas before adding them to the skillet. They were almost undetectable in the finished product and no one complained. The only problem we had was that the recipe didn't make enough when two of the six servings were going to teen-aged boys. This one is definitely a keeper!

Hearty Sausage Stromboli

Recipe from Sweetnick's

1/2 pound bulk Italian sausage
1/4 pound ground beef
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/2 cup water
1/3 cup tomato paste
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon minced garlic
1/8 teaspoon dried rosemary, crushed
1 loaf (1 pound) Italian bread
6 slices part-skim mozzarella cheese

In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, Parmesan cheese, salt, oregano, garlic and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.

Meanwhile, cut top third off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use).

Line bottom half with three mozzarella cheese slices; top with sausage mixture and remaining cheese. Replace bread top. Wrap sandwich loaf in foil. Bake at 400° for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before slicing.

Yeild: 6 servings.

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