| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Yeast, Ethnic | 2 | Servings | |
INGREDIENTS
| Dough: | ||
| 4 | c | Flour |
| 1 | ts | Salt |
| 1 | pk | Dry yeast |
| 1 1/3 | c | Warm water |
| 2 | tb | Oil |
| 1 | tb | Sugar |
| Filling: | ||
| 1 1/2 | lb | Sweet Italain sausage |
| Removed from casings | ||
| 1 | 12 oz can tomato paste | |
| 3 | tb | Minced onion |
| 2 | ts | Minced garlic |
| 2 | ts | Oregano |
| 2/3 | c | Grated romano cheese |
| 1 1/2 | c | Shredded mozareela cheese |
| 2 | tb | Olive oil |
INSTRUCTIONS
Make dough: Mix flour and salt in large bowl.Make a well in center add yeast, water, oil and sugar.Let stand 5 minutes until yeasts dissolves foamy. Beat with spoon to make soft dough. Knead on a floured surface until smooth and elastic adding more flour as needed. Place in a greased bowl cover and let rise double. Make filling: crumble sausage and cook over medium high heat to break up meat. Drain off fat. Stir in paste, onion and seasonings. Remove from heat and let cool. Punch down dough and divide in half. Roll each piece into a 14 x 9 inch rectangle.Spread 1/2 of filling to 1/2 inch of sides. Top with 1/2 of cheeses. Drizzle with oil. Roll up tightly from one long side.Pinch edges and tuck under to seal. Place on large baking sheet seam side down, two inches apart. Bend each roll intoa crescent shape.Bake in a 400 oven 45 minutes or golden and done. Cool 30 minutes before cutting. serve warm or at room temp. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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