Chorizo Sandwich Squares
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
12 squares
ingredients
- 3 1⁄2 cups flour
- 1 (1/4 ounce) package dry active yeast
- 1⁄2 teaspoon salt
- 1 teaspoon white sugar
- 1 1⁄3 cups warm water
- 1 lb chorizo sausage (see Chorizo)
- 1 red sweet bell pepper, diced
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 2 jalapenos, diced
- 2 cloves garlic, minced
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt
- 16 ounces shredded monterey jack cheese or 16 ounces crumbled queso fresco
directions
- In a medium glass bowl combine 2 cups of flour, yeast, salt and sugar.
- Mix well.
- Add the warm water mixing well.
- Add enough flour to make a firm dough.
- Turn out and kneed for 6-8 minutes.
- Place in a greased glass bowl, turning once to coat dough ball.
- Cover and place in a warm spot for 60 minutes.
- While dough is rising cook sausage in a large skillet.
- When browned and cooked drain off fat.
- Add the red, green, onion, jalapenos, and garlic.
- Cook for 5-6 minutes stirring often.
- Preheat oven to 400 degrees.
- Lightly grease a 8x10 inch baking pan.
- Turn dough out onto a lightly floured surface and punch down.
- Divide.
- Roll out half the dough into a 9x11 inch rectangle.
- Gently press into the prepared pan allowing dough to go up sides by 1 inch.
- Spoon sausage mixture onto dough.
- Evenly sprinkle cheese on top of sausage mixture.
- Roll out remaining dough into a 8x10 inch rectangle.
- Place on top of cheese layer and pinch edges to seal.
- Cut slits in top.
- Bake for 20 to 25 minutes or until golden brown (use an egg wash if you wish).
- Cut into squares and serve.
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Reviews
-
Very good and tasty. To reduce fat content, I used the soy chorizo and used a little of the queso fresco and used white soy cheese for the rest. I had to add a lot of extra flour to the dough. We have been eating whole wheat so the white flour tasted like cake. The next time I make this I will used half whole wheat flour in the dough. This will make good lunches to take to work.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois