October 28, 2009

• Tasty Tuesday – Sausage Sandwich Squares

  If you’ve been w/ me any time, you know I make foods that are forgiving, that can be altered to make your own…and that is, again, true.  I can see this recipe being used in so many variations.

  If you make it in a different way, let me know!  I am always open for ideas!

  As always the written recipe is in black and my bits are in red.

  
  (photo take w/ my blackberry, its not the greatest quality)

  Sausage Sandwich Squares (rated 8/9 out of 10 by the kids)

  3 – 3.5 c. flour
  1 pkg yeast
  1/2 tsp salt
  1 1/3 c warm water
  1 pound bulk italian sausage (2 #s ground turkey, 1-2 T rubbed sage, 10 hearty shakes of Johnny Salt, 10-30 grinds fresh cracked pepper)
  1 med sweet red pepper, diced (3-5 costco peppers – mix of orange, red, yellow)
  1 med green pepper, diced (omit – see above)
  1 large onion, diced (1/2 – 1 costco sweet onion)
  4 c. mozzarella cheese, shredded (at least!)
  1 egg
  1 T water
  2 T parmesan cheese (didn’t add)
  2 T fresh parsley (didn’t have the gusto to run outside in the rain for fresh, so I used *gasp* dried)
  1/2 tsp dried oregano (omitted oregano and generously shook w/ Italian seasoning)
  1/8 tsp garlic powder (didn’t add)

  In a bowl, combine 2 cups flour, yeast, & salt.  Add warm water, mix well.  Add enough remaining flour to form a firm dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 minutes .  Place in greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 50 minutes. (put all in bread machine and run on dough cycle.  You could use any of your favorite savory dough recipes).

  In a skillet, cook sausage until no longer pink; remove with a slotted spoon and set aside.  In the drippings, saute peppers and onion until tender; drain.  Cook meat, add veggies and cook.Drain out liquid when you put it on the dough.  Press half dough onto the bottom & 1/2 inch up the sides of a greased 15 x 10 x1 baking pan.  Spread sausage evenly over the crust.  Top w/ peppers & onion.  Sprinkle w/ cheese.  I just kept going w/ the cheese til it was adequately covered… who knows what it amounted to.

  Roll remaining dough to fit pan; place over cheese and seal edges.  In a small bowl, beat egg and water together.  Add remaining ingredients and mix well.  Brush over dough.  Shake on seasonings after using egg wash.  Cut slits in top.  Bake at 400 for 20-25 min or til golden brown.  Cut into squares.  Yeilds – 12 – 15 servings.

  This would be a good recipe for a kids’ sleep-over or if you have a football gathering and you need finger foods.  You can totally get away w/ cutting these smaller and probably getting 30-36 out of this recipe to make it stretch as ‘finger foods’.

  Enjoy!

  • 1:51 am
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