Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf rhodes white or italian bread dough -- thawed and risen
1 package frozen spinach souffle -- 12oz, thawed
5 tablespoons all-purpose flour
1/2 pound bulk italian sausage -- thoroughly cooked,
-- drained, crumbled
1 jar roasted red peppers -- 7oz,drained, and
-- coarsely chopped
2/3 cup monterey jack cheese -- grated
olive oil -- or vegetable oil |
Preparation:
Roll brad dough into 10 x 15 inch rectangle. combine thawed spinach souffle 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 strombli 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. 45 to 50 minutes or until brown. Brush with oil. Allow to cool slightly before slicing. Can be served with a sprinkle of parmesan cheese. |
