One-Sheet Sausage Hoagies
with Roasted Bell Peppers and Broccolini
This ballpark classic is perfect for baseball season! All the components are cooked on the same baking sheet, leaving you with almost no cleanup. That way, you’ll be able to sit back and enjoy the game.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, cased
170 g
Broccolini
227 g
Red Bell Pepper
185 g
Green Bell Pepper
113 g
Onion, chopped
1 tsp
Italian Seasoning
2 unit
Sub Roll
(Contains Gluten)
56 g
Italian Blend Cheese
(Contains Milk)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the veggies). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Core, then thinly slice the red bell pepper(s).
On one side of a baking sheet, toss the red peppers, green peppers and onions with a drizzle of oil. Season with salt and pepper. Poke a few holes in the sausages with a fork, then place them on top of the veggies.
Toss the broccolini on the other side of the baking sheet with the Italian seasoning and a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, until the veggies are golden-brown and sausages are cook through, 18-20 min. (TIP: Cook to a minimum internal temperature of 160°F.)
Meanwhile, cut each roll in half, like a hot dog bun, leaving a 1/2-inch intact on one side. Open them up like books.
Remove the casings from the sausages, then thinly slice the sausages. (The casing keeps the sausage in shape while cooking.) Assemble each roll with the peppers, onions and sliced sausage. Sprinkle with cheese and return to the oven until cheese is melted, 2-3 min.
Serve the hoagies with any remaining veggies on the side.
