Sausage Stromboli

by Cate on March 18, 2009

Stromboli

I was washing dishes in the sink after dinner and Nick comes up beside me and says quietly, “Mom, I know there were mushrooms in tonight’s dinner.”

“Really?  I didn’t think anyone noticed.  Shhh … don’t tell Daddy.”

He giggled at the thought of us having a secret together.

A few days later, when The Husband came home from work, we were in the kitchen, talking and getting ready to sit down to dinner.

“I know there were mushrooms in dinner the other night,” he says.

“That’s only because Nick told you!” I said, knowing that because it was now coming up a few days later, that’s the only way he would have known.  If he caught them that night, he would have been busy picking them out.

He laughed.  I was right.

So mushrooms or not, this new recipe for Sausage Stromboli was a good one, and perfect for a weeknight meal.  Hearty enough for the men at your table, and with the stromboli style of it, fun enough to amuse the kids at the table.  The recipe comes from the November/December 2008 issue of Simple & Delicious, a magazine published by the folks at Taste of Home that I’ve been revisiting a bit lately.  I just may have to renew my lapsed subscription.

Hearty Sausage Stromboli
Recipe courtesy of Simple & Delicious magazine

  • 1/2 pound bulk Italian sausage
  • 1/4 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/2 cup water
  • 1/3 cup tomato paste
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon dried rosemary, crushed
  • 1 loaf (1 pound) Italian bread
  • 6 slices part-skim mozzarella cheese

In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, Parmesan cheese, salt, oregano, garlic and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.

Meanwhile, cut top third off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use).

Line bottom half with three mozzarella cheese slices; top with sausage mixture and remaining cheese. Replace bread top. Wrap sandwich loaf in foil. Bake at 400° for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before slicing. 

Yield: 6 servings.

Cate’s Note:  So clearly I didn’t follow the recipe and make this stromboli-style.  The loaf of bread I defrosted was not usable, so I had to improvise.  This would be great over Texas Toast too.

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{ 5 comments… read them below or add one }

Jennifer March 19, 2009 at 11:01 am

Thanks for the note – I thought my eyes were fooling me since that is clearly a wheat english muffin there. LOL.

Jennifers last blog post..New blog header

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Melanie March 19, 2009 at 12:46 pm

Wow, that looks delicious (even with the mushrooms!) and I almost think it is more appealing to me the way you served it, instead of stromboli style. Yum!

Melanies last blog post..White Velvet Sugar Cookies

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Maris March 19, 2009 at 2:11 pm

You just created a cool new recipe – English Muffin Strombolis!

Mariss last blog post..How I Start My Morning

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Elyse March 20, 2009 at 1:52 am

This recipe sounds totally delicious. The more mushrooms the better :) Man oh man, I’m tabbing this one to make one weeknight. I totally love your blog–I’m a follower now! YAY!

Elyses last blog post..A peace offering for my unexcused absence…

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Patsy Kreitman March 20, 2009 at 9:43 pm

Yum! I love that you used English muffins… this one lends itself to some other fun variations, too!

Patsy Kreitmans last blog post..Quaker Oats Simple Harvest & a GIVEAWAY!

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