Sausage, Peppers & Caramelized Onion Stromboli {a Groundhog Day Treat}
Ingredients
- 1 pkg. Pepperidge Farm Frozen Puff Pastry Sheets 2 sheets
- 2 Tbl. olive oil divided
- 1 lb. ground Italian Sausage
- 1 red or yellow sweet pepper small dice
- 2-3 garlic cloves minced
- 1 large onion sliced
- 4 oz. mushrooms sliced
- 2-3 generous handfuls of baby greens such as kale & spinach
- 1 cup grated cheese such as cheddar or Gruyere
- 1/2 tsp. red pepper flakes or to taste
- 1/2 tsp. dried thyme
- 1/4 tsp. cayenne pepper
- salt & pepper to taste
- 1 egg
- 1 Tbl. water
Instructions
- Thaw Puff Pastry according to package instructions.
- Preheat oven to 375 degrees. Line shallow baking pan with parchment paper.
To make the filling...
- In a dutch oven or heavy bottomed pot, add 1 Tbl. olive oil and caramelize onions, stirring only occasionally over medium-low heat, about 15 minutes. Add in sliced mushrooms and thyme and continue cooking about another 7-10 minutes until mixture is browned nicely. Set aside.
- In the meantime, add 1 Tbl. olive oil to large skillet and brown sausage, then add in diced peppers, garlic, red pepper flakes, and cayenne and continue to cook until peppers are tender. Add sausage mixture to caramelized onions and mushrooms. Return to low heat, add in the baby greens and grated cheese stirring to combine. Season with salt & pepper to taste.
To make the Stromboli...
- Unfold and lay each thawed pastry sheet on parchment paper. The sheet will be creased in thirds. With a small pairing knife cut strips into the left and right side thirds at a slight angle (as shown in recipe post picture). Lay half of the filling onto the center third, then 'wrap' the filling by alternately overlapping strips from either side. Repeat with second pastry and filling.
- Once wrapped, beat egg with 1 Tbl. water and lightly brush top of each Stromboli.
- Bake for 30 minutes until pastry is golden brown and filling is bubbly. Allow to cool 5 minutes before slicing.