Italian Sausage Stromboli

Name: Italian Sausage Stromboli with Cucumber and Fresh Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Mild Italian Sausage, uncased; 340 g Pizza Dough; 1 unit(s) Mini Cucumber; 56 g Spring Mix; 1 unit(s) Shallot; ½ cup Cheddar Cheese, shredded; 28 g Croutons; ½ cup Marinara Sauce; 2 tbsp Caesar Dressing; 4.3 g Italian Seasoning; 4 g Garlic Salt

with Cucumber and Fresh Salad

Get Up To 20 Free Meals + Free Sides for Life

Stomboli is an Italian-American baked turnover that is often filled with meat or vegetables and cheese. This rendition of the classic recipe showcases Italian sausage, ooey gooey cheddar cheese and marinara sauce for dipping of course!

Allergens:

Hvede

•Milk

•Anchovies

•Egg

•Senf

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

340 g

Pizza Dough

1 unit(s)

Mini Cucumber

56 g

Spring Mix

1 unit(s)

Shallot

½ cup

Cheddar Cheese, shredded

28 g

Croutons

½ cup

Marinara Sauce

2 tbsp

Caesar Dressing

4.3 g

Italian Seasoning

4 g

Garlic Salt

Nutrition Values

Calories1000 kcal

Fat43 g

Saturated Fat15 g

Carbohydrate108 g

Sugar12 g

Dietary Fiber7 g

Protein46 g

Cholesterol100 mg

Sodium2670 mg

Trans Fat0.5 g

Potassium1100 mg

Calcium400 mg

Iron9.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Rolling Pin

•Large Non-Stick Pan

•Measuring Spoons

•Silicone Brush

•Large Bowl

Cooking Steps

Sprinkle some flour on your counter. Using a rolling pin, roll out the dough into a rough ¼-inch thick rectangle.
Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: For 4 ppl, use 2 baking sheets.)

Meanwhile, thinly slice cucumbers.
Peel, then finely chop shallot.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage and shallots. Cook, breaking up sausage into smaller pieces, until no pink remains and shallots are softened, 4-5 min.**
Add half the Italian seasoning (use all for 4 ppl) and 1 tbsp Marinara (dbl for 4 ppl). Cook, stirring often, until sausage and shallots are coated, 1 min. Season with pepper and 1/4 tsp garlic salt (dbl for 4 ppl).
Remove from heat.
Carefully rinse and wipe the pan clean.

Re-roll dough into a 1/4-inch thick rectangle. (NOTE: The dough should now hold its shape.)
Sprinkle mozzarella evenly over the surface of the dough, then spoon filling evenly over top. Carefully roll dough tightly over filling. (NOTE: Turn roll until seam-side is facing down.)
Brush 1/2 tbsp oil (dbl for 4 ppl) over roll, then sprinkle with 1/4 tsp garlic salt (dbl for 4 ppl).

Bake in the middle of the oven until golden-brown, 22-25 min. (NOTE: For 4 ppl, bake in the middle and the top of the oven, rotating sheets halfway through cooking.)

Check timing in dev

When Stromboli is almost done, reheat the same pan (from step 3) over medium-high heat. When hot, add remaining marinara. Bring sauce up to a simmer. Cook, until warmed though, 1-2 min.
Add cucumbers, spring mix and Caesar dressing to a large bowl, then toss to combine.
Cut Stomboli in half.
Divide Stromboli and salad between plates.
Sprinkle croutons over the salad.
Serve remaining warm marinara alongside.