What do you do when you have an extra pizza dough left over from barbecue pizza night??? You make a stromboli!!! I just happen to have a package of sausage in the freezer and a fresh mozzarella on hand. Sometimes, it just all works out! I like to buy the specialty sausages. I usually get the sausage with tomato and basil or cheese and parsley. Last time, I just happened to have bought a package with broccoli rabe; either one is perfect in this recipe. They will add so much extra flavor. You can absolutely use any kind you may have.
SAUSAGE STROMBOLI
1 PACKAGE (ABOUT 5 LARGE LINKS) SAUSAGE
1 SMALL ONION CHOPPED
5 CLOVES GARLIC CHOPPED
1 FRESH MOZZARELLA SLICED THIN
1/4 CUP GRATED PARMESAN CHEESE
SALT & PEPPER
OLIVE OIL
1 EGG WHITE
Generously coat the bottom of a medium saute pan with olive oil and heat.
Add the onions and garlic. Season with salt and pepper and saute until they begin to get soft. Remove the sausage from its casing and break it up a bit.
SAUSAGE STROMBOLI
1 PACKAGE (ABOUT 5 LARGE LINKS) SAUSAGE
1 SMALL ONION CHOPPED
5 CLOVES GARLIC CHOPPED
1 FRESH MOZZARELLA SLICED THIN
1/4 CUP GRATED PARMESAN CHEESE
SALT & PEPPER
OLIVE OIL
1 EGG WHITE
Generously coat the bottom of a medium saute pan with olive oil and heat.
Add the onions and garlic. Season with salt and pepper and saute until they begin to get soft. Remove the sausage from its casing and break it up a bit.
|
|
Add the sausage and saute until cooked thoroughly about 15 minutes. When done remove from heat and add the grated cheese. Set aside to cool while you slice your mozzarella and prepare your dough. Usually, I would use a regular mozzarella, but today I happened to have a smoked mozzarella in my refrigerator. If you have never had a smoked mozzarella, you should try it. Delicious....and it will work so well here with the sausage.
Add the sausage and saute until cooked thoroughly about 15 minutes. When done remove from heat and add the grated cheese. Set aside to cool while you slice your mozzarella and prepare your dough. Usually, I would use a regular mozzarella, but today I happened to have a smoked mozzarella in my refrigerator. If you have never had a smoked mozzarella, you should try it. Delicious....and it will work so well here with the sausage.
|
|
Time to stretch the dough. Lay it on a floured surface and roll it out into a rectangular shape...or as close to it as you can get it.
|
|
Layer the mozzarella down first. Drain the liquid out of the sausage mixture and lay it on top. Leave about an inch or so around all edges uncovered.
|
|
Now, roll it up!! You can do this in three sections. Start at one end and flip over a section to about a third of the way up. Then, flip the next third, pulling in the ends as you go to enclose. On the last third, pull the other end over the top so you can then pinch the dough together along the seam.
|
|
Prepare a baking sheet with parchment paper. Flip stromboli over and lay on parchment paper with the seam side down. Brush the whole stromboli with the egg white. Bake for 45 minutes, rotating in oven so all sides get a beautiful golden brown.
|
|
Is that gorgeous or what??? Let it cool for about 30 minutes. If you cut it too soon the cheese will run out. Slice it up and ENJOY!!!
|
|