Sausage Sandwich Squares

When we were at Kendra's I was looking through her 2000 Taste of Home Annual Recipes and found this recipe. I came home and tried it. It was really good. It is a little like calzones, but you bake a whole baking sheet at once. It had too much cheese in it for us, so I would decrease the cheese a bit. It would also taste good with pizza sauce spread on the bottom layer with the rest of the fillings on top. It would be good with chopped ham, pepperoni, Canadian bacon, or even a mixture of meats. Next time I would not mix the herbs in with the egg wash. I would brush on the egg wash and sprinkle the herbs over the top. You do need a 15x10x1 inch pan for this. I bought a cheap one out at Alco's that was nonstick. It worked great!

Sausage Sandwich Squares

2000 Taste of Home Annual Recipes

DOUGH:

2 1/4 teaspoon instant yeast

1 1/2 cups warm water

1 1/2 teaspoons sugar

3 tablespoons oil

1 teaspoon salt

3 1/2 to 4 cups unbleached flour

FILLING:

1 pound Italian Sausage

1 medium sweet red pepper, diced (mine were cut into 1/4 inch pieces and frozen)

1 medium green pepper, diced

1 large onion, minced

4 cups (16 ounces) shredded mozzarella cheese

EGG WASH:

1 egg

1 tablespoon water

1/8 teaspoon garlic powder

2 tablespoons minced fresh parsley

1/2 teaspoon dried oregano

Make the dough. While the dough is rising, cook the Italian sausage, remove from pan and rinse to remove extra fat. Saute the peppers and onion in the drippings until tender. Make the egg wash by beating the egg and water together and adding the garlic powder. In another bowl mix the herbs. To prepare sandwich, divide the dough in half and roll one half to fit a 15x10x1" greased baking sheet. (I had Dad help me with the dough because it kept stretching as I was trying to lift it.) Spread the sausage evenly over the crust. Top with the peppers and onions. Sprinkle with the mozzarella cheese. Roll out the rest of the dough and place on top and seal the edges. Brush the egg wash over the dough and sprinkle with the herbs. Cut slits in the top. Bake at 400 degrees for 20 to 25 minutes until golden brown. Cut into squares. YIELD: 12 to 15 servings