I’m feeling super busy and crazy today. We have a ton planned this week, I have a million things I said I’d help out with that need to be done, and we are trying to get ready to leave for Australia NEXT week! Plus I have to have all of the kid’s Halloween costumes done before we leave (costumes of Halloween’s past here). Anyone else on the same crazy-train?!
This is a great meal to make on your least busy day and then plan on eating the rest for lunches or a busy week night meal later in the week. It was so deliciously satisfying and reheated like a dream. If you aren’t in the mood to whip up your own dough I’m sure the frozen kind would work well too, but I don’t have any experience with it…
Here’s to getting something done today.
Sausage and Pepper Stromboli
Serves 6-8 adults
1 recipe Perfect Pizza Crust (I love this post and it has tons of tips and tricks, so I’ll just send you to it instead of putting it all here)
1 pound sausage, cooked through and drained of grease
1 medium onion, diced
1 large bell pepper, diced
3 T. chopped basil
3 T. chopped Italian flat-leaf parsley
1/4 cup finely grated Parmesan cheese
2 cups shredded mozzarella cheese
Make the dough and let it rise for an hour or so, so that it can get nice and soft.
While the dough is rising cook the sausage in a large skillet over medium-high heat until it is cooked though. Drain off extra grease. Leave the cooked sausage in the pan and return the pan to the heat. Add the onion and bell pepper to the pan and cook until the veggies are soft and the excess moisture is cooked off. Remove from the heat and stir in the basil and parsley.
Preheat the oven to 400 degrees. After the dough has risen for an hour roll it out on a lightly floured surface until it is between 1/4 and 1/2 inch thick. My dough rectangle was big, about 14 inches wide by 11 inches tall.
Sprinkle the sausage mixture and then cheeses over the dough evenly leaving a about an inch and a half of dough showing at the top and bottom (for rolling purposes). Starting at the bottom (where a bit of dough is showing) roll the dough, jelly-roll style (or like a cinnamon roll). Lay the giant Stromboli log on a parchment paper lined baking sheet, with the seam down, and let it rest for 10 minutes.
Bake in the hot oven for one hour. Let the Stromboli rest for 10 minuets before slicing with a serrated knife and serving.
Notes:
I was a little disappointed with the end color of the dough. I think a little egg or water wash over the top before baking would help this brown up a little better.
This makes a lot of food, but it also reheats really well. I love leftovers!
This is 100% whole wheat crust and it was delicious!
This is 100% whole wheat crust and it was delicious!
What’s number one on your to-do list today?!
My number one is to sit down and figure out what my number one is. Making a list is on my list… see I’m that far behind 🙂
Yum! Looks delish.
How much does it make? I’m in a meal swap with 2 other families (both families of 6). Wondering if I should double or triple the recipe ? I need to cook for 24.
Choo choo!! Good luck on your crazy train!!
The end product is really like 14-16 inches long, which is big! It was easy to get 12-14 slices just a little over an inch thick out of it, so I put it serves 6-8 adults because most would eat 2 pieces (where kids would eat one probably). If you are serving it with a salad and fruit I would just make 2 and split them between the families. If you are just serving this I would do a Stromboli per family. Does that help? Let me know how it turns out!