Easy for Entertaining
Sausage and Mushroom Stromboli
Farro, Apple, and Celery Salad
Ingredients
- 8 oz ground mild Italian sausage
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ¼ cup chopped onion
- 1 (5-oz) pkg baby spinach
- ⅓ cup sun-dried tomato pesto
- 1 (13.8-oz) can refrigerated pizza dough
- 2 cups shredded part-skim mozzarella cheese
- 1 large egg, lightly beaten
- Marinara sauce
Instructions
- Cook sausage, mushrooms, and onion in a large skillet over medium heat until sausage is browned and crumbly; drain and return to skillet. Gradually stir in spinach until wilted. Stir in pesto.
- Preheat oven to 400°F. Coat a large baking sheet with cooking spray. Unroll dough, and spread sausage mixture over top, 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 with egg.
- Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before cutting. Serve with marinara.
Side Dish Ingredients
- ½ cup farro (or use brown rice)
- 1 Tbsp olive oil
- 2 tsp fresh lemon juice
- 1 tsp honey
- 1 Tbsp chopped fresh mint (or use basil)
- ½ cup chopped apple
- ¼ cup finely chopped celery
Side Dish Instructions
- Cook farro according to package directions.
- Whisk together oil, lemon juice, and honey; toss with warm farro. Cool to room temperature.
- Stir mint, apple, and celery into farro mixture. Season with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
