Sausage 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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