Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Yeast
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
4 c Flour
1 t 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 can Tomato paste (12 oz)
3 tb Onion, minced
2 ts Garlic, minced
2 ts Oregano
2/3 c Romano cheese, grated
1 1/2 c Mozarella cheese, shredded
2 tb Olive oil
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 14x9
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 into a crescent shape. Bake in a 400 F oven 45 minutes or
golden and done. Cool 30 minutes before cutting. serve warm or at
room temperature.
