2 tablespoons butter
4 cloves garlic, fine chopped
1 pound italian sausage
4 cups shredded mozzarella cheese
2 cups asiago cheese
1/2 teaspoon pepper
2 pounds thin sliced pepper pastrami
2 cups shredded mozzarella
2 cups shredded provolone cheese
3 tablespoons spicy brown mustard (to taste)
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
Spinach and Cheese
3 bags fresh spinach
4 green onions, fine chopped
3 cups shredded mozzarella cheese
1 cup shredded provolone
1/2 cup fresh grated parmesan cheese
4 tablespoons olive oil
parsley, dill, essence
2 cloves minced garlic
Prepare basic pizza dough, then create filling. For dough, divide into thirds. Pat or roll each third into a 12″ circle on cookie sheet. Spoon one third of mixture into center of each circle. Lift and gently stretch dough over filling; press edges of dough together with fork to seal. Cut 2 slits in top of each. Bake about 30 minutes or till golden brown. Refrigerate 1 or 2 strombolis while others bake if needed.
SAUSAGE FILLING: heat butter in skillet, then cook onion and garlic, stirring occasionally, til crisp tender. Stir in sausage. Cook, stirring occasionally, til sausage is browned, then drain. refrigerate till cooled. Stir cheese and seasonings into sausage mixture. Fill dough as directed above.
SPINACH FILLING: Saute spinach, garlic and onions in olive oil. Add seasonings to taste. Mix cheeses with spinach, then fill dough as directed above.
PASTRAMI FILLING: Separate dough as above. Spread mustard onto center of dough, sprinkle with olive oil. Layer pastrami with cheese mixture, sprinkle with black pepper.
Betty Crocker Easy Italian