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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I can't make this scrumptious hot sandwich often enough for my family, notes Julie LeBar from Garden Grove, California. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 teaspoon sugar |
1 cup warm water (110° to 115°) |
1/4 cup olive oil |
1/4 teaspoon salt, divided |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
3/4 pound bulk pork sausage |
1 medium onion, chopped |
1 can (8 ounces) tomato sauce |
1/2 cup chopped green pepper |
1 garlic clove, minced |
1-1/2 teaspoons italian seasoning |
dash pepper |
1 cup (8 ounces) sour cream |
3 tablespoons whipped chive and onion cream cheese |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded mozzarella cheese |
1 egg white, lightly beaten |
fennel seed |
Directions:
1. In a large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add the oil, 1/8 teaspoon salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down.
4. On a large greased baking sheet, roll dough into an 18-in. x 12-in. oval. Spread sausage mixture lengthwise down the center.
5. Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.
6. Brush top with egg white; sprinkle with fennel seed. Bake at 400° for 25-30 minutes or until lightly browned. let stand for 10 minutes before slicing. Yield: 12 servings.
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