Total Time
1hr
Prep 20 mins
Cook 40 mins

Ok, I love to cook, but sometimes I don't want to fuss about in the kitchen. I was watching a show one time and they were making Strambolli (stuffed bread) from scratch and I thought "OK, there's got to be an easy way to do this!) YUP, found it. Make this the night before keep in the refrigerator and pop in the oven the next evening. Then when you serve, pretend like you worked all day! :)

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. NOTE: I don't add salt because of the sausage but feel free! PIZZA DOUGH: I use the pre made and individually bagged ones that are found at your supermarket in the dairy cheese section. This recipe makes large strambolli so you'll need to pizza doughs.
  3. In skillet, crumble your sausage and brown. Remove and drain on paper towel, set aside. Dice your onion and bell pepper and saute in same skillet with juice of sausage, saute until soft. Remove and drain on paper towel. In large bowl combine sausage and onion/pepper. Drain the can of diced tomatoes and discard juice (I use Delmonte with jalepeno and garlic for an extra kick!). Add tomatoes to same bowl. Set aside.
  4. In another bowl, add ricotta, 1/2 mozarella cheese, garlic powder, italian seasoning and eggs. Mix well, set this aside.
  5. On a floured surface, roll out the pizza dough into circle size of medium pie. Place dough onto pan sprayed with non stick spray (don't worry if the entire circle doesn't fit, only half should fit onto pan) on lower half of the dough, spread half the ricotta mix (leaving about 1inch of edge to seal) and top with half the sausage mix. Sprinkle additional Mozarella cheese on top. Dot the 1 inch of edge with water and flap the top portion of dough over and crimp the edges with a fork. Make 3 slits in top for the steam to seep out.
  6. It should look like a big calzone!
  7. Repeat with second dough. Bake for about 30-35 minutes depending on your oven. It should be a nice golden brown.
  8. If you're making this for the next day, cover the strambolli with clear wrap and refrigerate. Next day, when you're ready to make heat your oven, throw around abit of flour and look exhausted!

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