Sausage and Pepper Sandwich Roll

By The Canadian Living Test Kitchen

19 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	290290 cal
pro	14 g14g pro
total fat	12 g12g total fat
carb	32 g32g carb

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.

Ingredients

1 tsp active dry yeast 1 1tsp tspactive dry yeast
1-3/4 cups all-purpose flour 1-3/4 1-3/4cups cupsall-purpose flour
1/3 cup cornmeal 1/3 1/3cup cupcornmeal
1 tsp baking powder 1 1tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
3/4 cup milk 3/4 3/4cup cupmilk
1/3 cup shredded Cheddar cheese 1/3 1/3cup cupshredded Cheddar cheese
Filling:
1 lb mild Italian sausages 1 1lb lbmild Italian sausagemild Italian sausages
2 tsp vegetable oil 2 2tsp tspvegetable oil
1 onion , thinly sliced1 1oniononions, thinly sliced
2 cloves garlic , minced2 2cloves garlic, minced
1-1/2 tsp dried basil 1-1/2 1-1/2tsp tspdried basil
1 tsp dried oregano 1 1tsp tspdried oregano
1/2 tsp fennel seeds , crushed1/2 1/2tsp tspfennel seeds, crushed
1 sweet green pepper , thinly sliced1 1sweet green peppersweet green peppers, thinly sliced
1 sweet red pepper , thinly sliced1 1sweet red peppersweet red peppers, thinly sliced
1/3 cup tomato sauce 1/3 1/3cup cuptomato sauce
1/2 tsp pepper 1/2 1/2tsp tsppepper

Preparation

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 sa< 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.)