 |
| Sausage and Green Chile Crescent Squares |
Italian Stromboli
Stromboli is a turnover typically filled with a variety of Italian cheeses and thinly sliced meats. I always offer at least two substantial snacks on the buffet, and this one fits the bill.
Stromboli is a turnover typically filled with a variety of Italian cheeses and thinly sliced meats. I always offer at least two substantial snacks on the buffet, and this one fits the bill.
Use a ready-to-go refrigerated pizza crust
such as Wewalka Classic Pizza Crust. The dough is wrapped around parchment paper, making it super easy to unroll
onto the pan.
Of course you could make your own dough, but the idea here is
simple entertaining. Be sure to check out my variations for alternate
filling combinations.
 |
| Italian Stromboli |
Italian Stromboli
1 package refrigerated pizza dough
12 thin slices each salami, pepperoni and capicola or any ham
1/2 cup sliced, mild banana peppers, patted dry
2 cups shredded mozzarella and provolone cheese blend
Marinara sauce
Heat oven to 375 F. Unroll pizza crust with its parchment paper out onto a
rectangular baking sheet.
Down the center of the dough, lengthwise layer
salami, pepperoni and ham, leaving a couple inches of dough along the sides and
at least on inch on each end.
Layer banana peppers and then cheeses.
Tuck in ends of the dough, then pull sides up and over
fillings. Press seams to seal dough. Carefully turn the Stromboli over so it’s
seam side down.
Cut 5-6 diagonal slits on the top of the Stromboli to allow
steam to escape.
Bake for 18-20 minutes. Slice and serve with warm marinara
sauce for dipping.
Variations
Sausage and Peppers: Layer Italian sausage crumbles, Italian
peppers such as Monteleone brand and mozzarella and provolone cheeses.
Meatball: In a saucepan, heat a dozen 1-inch frozen
meatballs in a small amount of marinara sauce until warm. Slice meatballs in
half and layer with banana pepper rings following with the mozzarella and provolone
cheeses. Tip: keep the sauce to a minimum. Too much will ooze out of the top of
the Stromboli.
(Recipes by Jennifer Ruple)
 |
| Italian Stromboli |
Sausage and Green Chile Crescent Squares
Green chiles are the kicker in these hearty treats. Paired with spicy
sausage, they add just the right amount of heat. To save time in the prep
department, I purchased already cooked and crumbled sausage.
These appetizers bake beautifully;
however, be sure to let them cool for the full 15 minutes. They’ll be easier to
slice and stay together better.
 |
| Sausage and Green Chile Crescent Squares |
Sausage and Green Chile Crescent Squares
Two 8-ounce cans refrigerated crescent rolls
1 pound bulk pork sausage, spicy or mild or use pre-cooked and crumbled sausage
4-ounce can diced green chiles, drained
2 cups sharp cheddar cheese
1 package cream cheese
Heat oven to 375 F.
Unroll 1 can of dough into 2 long rectangles. Place in an ungreased, 13 x 9-inch glass baking dish; press over bottom and 1/2 inch up sides
to form crust.
In a large skillet, cook sausage over medium heat, stirring
frequently, until no longer pink. Remove sausage from skillet; discard
drippings.
To same skillet, add cream cheese. Cook over low heat until melted.
Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish.
Sprinkle with green chiles and then cheese.
Unroll second can of dough on work surface. Press to form 13
x 9-inch rectangle, firmly press perforations to seal. Carefully place over
cheese.
Bake 21 to 26 minutes or until golden brown. Cool 15
minutes. Cut into small squares.
(Recipe adapted from pillsbury.com)
