Italian Sausage Stromboli
with Cucumber and Fresh Salad- Blé
- Lait
- Anchois
- Oeuf
- Moutarde
- Moutarde
- Sésame
- Sulfites
- Orge
- Oeuf
- Lait
- Soya
- Peut contenir des traces d’allergènes
- Arachides
- Crustacés
- Poisson
- Noix
- Gluten
- Blé
- Triticale
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!
Ingrédients
250 g
Saucisse italienne douce, sans boyau
340 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
1 pièce(s)
Mini concombres
56 g
Mélange printanier
1 pièce(s)
Échalote
½ tasse(s)
Cheddar, râpé
(Contient: Lait)
28 g
Croûtons
(Contient: Blé, Lait Peut contenir : Moutarde, Sésame, Sulfites, Oeuf, Soya, Arachides, Crustacés, Poisson, Noix)
½ tasse(s)
Sauce marinara
(Peut contenir : Moutarde, Sésame, Sulfites, Oeuf, Lait, Soya, Crustacés, Poisson, Noix, Gluten, Blé)
2 cs
Vinaigrette César
(Contient: Lait, Anchois, Oeuf, Moutarde Peut contenir : Sésame, Sulfites, Soya, Crustacés, Gluten, Blé)
4.3 g
Assaisonnement italien
(Peut contenir : Moutarde, Sésame, Lait, Soya, Arachides, Noix, Blé, Triticale)
4 g
Sel d’ail
(Peut contenir : Moutarde, Sésame, Sulfites, Lait, Soya, Arachides, Noix, Blé)
Ustensiles
Instructions
- 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, arugula-spinach mix and Italian dressing to a large bowl, then toss to combine.
- Cut Stomboli in half.
- Divide Stromboli and salad between plates.
- Sprinkle salad topping mix over the salad.
- Serve remaining warm marinara alongside.
