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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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As Sunday school teachers, my husband and I often host youth groups, so I dreamed up this handy recipe to feed some hungry teenagers. They loved this pizza-like sandwich and still request it when they visit. -Mary Merrill, Bloomingdale, Ohio Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/3 cups warm water (110° to 115°), divided |
1/2 teaspoon salt |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
1 pound bulk italian sausage |
1 medium sweet red pepper, diced |
1 medium green pepper, diced |
1 large onion, diced |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1 egg |
1 tablespoon water |
2 tablespoons grated parmesan cheese |
2 tablespoons minced fresh parsley |
1/2 teaspoon dried oregano |
1/8 teaspoon garlic powder |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the salt, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
3. In a large skillet, cook sausage over medium heat until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute peppers and onion until tender; drain.
4. Press half of the dough onto the bottom and 1/2 in. up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with mozzarella cheese. Roll out remaining dough to fit pan; place over cheese and seal the edges.
5. In a small bowl, beat egg and water. Stir in the remaining ingredients. Brush over dough. Cut slits in top. Bake at 400° for 20-25 minutes or until golden brown. Cut into squares. Yield: 12-15 servings.
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