Thursday, November 30, 2006

Spinach & Sausage Stromboli

1 loaf white or Italian bread dough, thawed & risen
1 (12 oz.) package frozen spinach soufflé, thawed
5 tbsp. all-purpose flour
1/2 lb. bulk Italian sausage, thoroughly cooked, drained, and crumbled
1 (7 oz.) jar roasted red peppers, drained and coarsely chopped
2/3 cup Monterey Jack cheese, grated Olive or vegetable oil

Roll bread dough into 10 x 15-inch rectangle.
Combine thawed spinach soufflé and flour in a medium bowl; add cooked sausage, peppers, and cheese. Spread mixture on top of dough rectangle to one inch from edges. Roll dough up as for jelly roll, starting at long edge.
Place stromboli in center of baking sheet that has been sprayed with non-stick cooking spray, keeping seam side down and tucking ends under. Cut several ventilation slits into top of stromboli to allow filling to show through.
Bake at 350 degrees F for 45-50 minutes or until brown. Brush with oil. Allow to cool slightly before slicing. Can be served with a sprinkle of parmesan cheese. Preparation time: 1 hour

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