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- Pizza dough stuffed with sausage & cheese
- Angela Creighton
- 3-1/2 cups (825 ml) flour
- scant tbsp. salt
- 1 envelope yeast
- 1-1/2 cups (350 ml) warm water (120 to 125 degrees)
- olive oil
- 1 lb (.5 kg). Italian sweet sausage
- 2 8 oz (224 grm). packages shredded mozzarella cheese
- 1/2 cup (125 ml) grated romano cheese
- 2 tsp (10 ml). parsley
- 1 tsp (5 ml). garlic powder
- Combine flour and salt in large bowl.
- Make a well in center of bowl and add yeast to well.
- Add warm water on top of yeast.
- Stir until dough forms.
- Sprinkle more flour on dough and knead for 10 minutes or until dough is no longer sticky, adding more flour as necessary.
- Coat another bowl with olive oil.
- Transfer dough to that bowl.
- Rub olive oil on top of dough.
- Cover with a towel and let rise for two hours.
- Remove sausage from casing.
- Brown sausage, breaking it up with a fork.
- Drain fat.
- Transfer to a bowl.
- Cool 10 minutes.
- Add remaining ingredients.
- Heat oven to 350 degrees (175 C.).
- Divide dough in half.
- Roll out each half into a rectangle.
- Divide sausage filling in half.
- Spread sausage filling on top of each, leaving a one inch border.
- Fold short sides of dough in.
- Roll up long side of dough jelly roll fashion.
- Seal by pressing down seam gently.
- Place seam side down on greased cookie sheets.
- Bake 30 to 45 minutes or until golden brown.
- Cool 10 minutes before slicing.
- Can also make miniature size rolls, following basic directions.
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