July 17, 2011

Italian Sausage Stromboli

1 pkg. (1/4 oz) active dry yeast
1 tsp. sugar
1 C. warm water (115 degrees)
1/4 C. olive oil
1/4 tsp. salt, divided
2-1/2 to 3 Cups. all purpose flour
3/4 lb. hot pork sausage
1 med. onion, chopped
1 can(8 oz) tomato sauce
1/2 C. chopped green pepper
1 garlic clove, minced
1-1/2 tsp. Italian seasoning
1 C.(8 oz) sour cream
3 Tbsp. whipped chive and onion cream cheese
1 C. ( 4oz) shredded cheddar cheese
1 C. (4 oz) shredded mozzarella cheese
1 egg white, lightly beaten
Fennel seed
Dash pepper

     In a mixing bowl, dissolve yeast and sugar in water; let stand for 5 minutes, add the oil, 1/8 tsp. salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes.
     Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
     Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down. On a large greased baking sheet, roll dough into an 18 in. x 12 in. oval.
    Spread sausage mixture lengthwise down the center.

    Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.

    Brush top with egg white; sprinkle with fennel seed. Bake at 400F*. for 25-30 minutes or until lightly browned. Let stand for 10 minutes before slicing.
makes 12 servings.

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