| 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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