This ballpark classic is perfect for baseball season! All the components are cooked in the same pan for maximum flavour, 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.
Mild Italian Sausage, uncased
Green Bell Pepper
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Quarter the potatoes. Toss with 1 tbsp oil (dbl for 4 ppl) and half the Italian Seasoning on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min.
While the potatoes roast, core, then cut the pepper into 1/4-inch strips. Halve, peel, then thinly slice half the onion (whole onion for 4 ppl). Peel, then grate or mince the garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and peppers. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a plate and cover the keep warm.
Add 1/2 tbsp oil (dbl for 4 ppl), then the sausage to the same pan. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-5 min.**
Add the garlic and remaining Italian Seasoning to the sausage in the pan. Cook until fragrant, 1-2 min. Add the marinara, 1/4 cup water and 1/4 tsp sugar (dbl both for 4 ppl). Reduce the heat to medium-low. Cook, until sauce coats the sausage, 1-2 min.
Halve the rolls. Arrange on a foil-lined baking sheet, cut-side up. Divide the sausage filling over half the rolls, then top remaining halves with the pepper mixture. Sprinkle with cheese. Toast in the top of the oven, until rolls are lightly golden and cheese has melted, 3-4 min. (TIP: Keep an eye on the rolls so they don't burn!) Sandwich sausage and pepper topped halves together.
Divide hoagies and roasted potatoes between plates.