Ingredients:
1 pound Premio Italian Sausage with Tomato, Garlic & Rosemary, casings removed
1/3 cup butter or margarine, softened, divided
6 tablespoons Parmesan cheese
4 ounces Provolone cheese, divided
1 cup (4 ounce) jar roasted red bell peppers, drained and cut into strips
4 ounces mozzarella cheese, grated
Marinara sauce, if desired
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Sausage Stromboli Wraps:
1. Preheat oven to 400 degrees (F). Heat a 12-inch skillet over medium-high heat. Add Premio Sausage and cook 5 minutes or until browned, crumbling with wooden spoon while cooking. Drain and let cool slightly.
2. Lightly spread one side of each tortilla with butter. Sprinkle each tortilla with 1 tablespoon Parmesan cheese.
3. Arrange one-fourth of the Provolone and one-fourth of the peppers over each tortilla. Evenly divide the browned sausage over cheese and peppers, leaving about 1/2-inch border around edge. Sprinkle mozzarella evenly over sausage.
4. Fold each end of tortilla about 1 inch over filling; roll tortilla. Place seam side down on non-stick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan cheese.
5. Place in oven and bake 12-15 minutes or until golden brown. Slice each stromboli on the diagonal. Serve with marinara sauce if desired.
SERVINGS: 4
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