Sausage and Mushroom Stromboli
Creamy Wedge Salads
Ingredients
- 1 (16-oz) pkg ground mild Italian sausage
- 1 (8-oz) pkg whole mushrooms, sliced
- ½ cup finely chopped onion
- ½ (24-oz) pkg frozen chopped spinach, thawed and squeezed dry
- ½ cup sun-dried tomato pesto
- 1 (13.8-oz) can refrigerated pizza dough
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 large egg, lightly beaten
- 1 (15-oz) can pizza sauce
Instructions
- Cook sausage, mushrooms, and onion in a large skillet over medium heat until sausage is browned and crumbly; drain. Gradually stir in spinach and pesto.
- Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- Roll dough into an 18-x 12-inch rectangle. Spread sausage mixture over dough, leaving a 1-inch border. Sprinkle with cheese.
- Starting at 1 long side, roll up dough. Place, seam side down, on prepared pan. Make slits on top of dough at 1-inch intervals.
- Brush dough with beaten egg. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before cutting. Serve with pizza sauce.
Side Dish Ingredients
- 1 (3-count) pkg romaine lettuce hearts
- 1 (5-oz) pkg seasoned croutons
- 1 tomato, chopped
- 1 cup Ranch dressing
Side Dish Instructions
- Halve lettuce lengthwise, and arrange on 6 plates. Top with croutons and tomato. Drizzle each serving with desired amount of dressing.
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