Sausage and Pepper Sandwich Roll

Author: Canadian Living

This portable sandwich fills the bill for fun picnic fare. A make-ahead filling rolled up in easy no-rise dough is sliced into pretty pinwheel servings to enjoy warm or cool.

  • Portion size 8 servings

Ingredients

  • 1 teaspoon active dry yeast
  • 1 3/4 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups milk
  • 1/3 cup shredded Cheddar cheese
Filling:
  • 1 lb mild Italian sausage
  • 2 teaspoons vegetable oil
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds crushed
  • 1 sweet green pepper thinly sliced
  • 1 sweet red pepper thinly sliced
  • 1/3 cup tomato sauce
  • 1/2 teaspoon pepper

Method

Filling: Remove casings from sausage; set meat aside. In large nonstick skillet, heat oil over medium heat; cook onion, garlic, basil, oregano and fennel seeds, stirring occasionally, for 3 minutes or until softened. Add sausage and green and red peppers; cook, breaking meat into chunks with spoon, for about 10 minutes or until sausage is no longer pink. Skim off fat.

Add tomato sauce and pepper; cook for 3 minutes or until liquid is absorbed and peppers are softened. Refrigerate until cooled. (Filling can be refrigerated in airtight container for up to 24 hours.)

In small bowl, combine yeast and 2 tbsp (25 mL) warm water; let stand for 10 minutes or until frothy. In large bowl, combine flour, cornmeal, baking powder and salt; stir in yeast and milk until dough comes together. Turn out onto lightly floured surface; knead just until smooth and elastic.

Roll out dough to 15- x 12-inch (38 x 30 cm) rectangle. Spread with filling, leaving 1-inch (2.5 cm) border all around. Brush 1 long edge with water. Starting at opposite long edge, roll up jelly roll-style; pinch ends together and tuck under to seal.

Place, seam side down, on baking sheet; bake in 350°F (180°C) oven for 25 minutes or until golden. Sprinkle with cheese; bake for 5 minutes or until cheese is golden brown. Let cool on rack for 10 minutes before slicing. (Or let cool on rack for 10 minutes, then wrap in plastic wrap and refrigerate for up to 8 hours.)

Nutritional facts <b>Per serving:</b> about

  • Protein 14 g
  • Calories 290.0
  • Total fat 12 g
  • Total carbohydrate 32 g
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Sausage and Pepper Sandwich Roll

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