I wanted to make something easy for breakfast and a breakfast burrito is as easy as it gets!
I had sliced Italian sausage in the freezer and decided that would make for a yummy burrito.
My parents had given me a bag of gluten free tortillas by Mission. I had never seen them before and was more than happy to try them out. And I have to say it was like eating a gluten filled tortilla. It was really soft and very tasty! Now if only my stores here in Nevada carried them!
Last night I made Stromboli for dinner. Is a type of turnover filled with various cheeses, typically mozzarella, Italian meats and / or vegetables. The dough traditionally used is Italian bread dough or pizza dough that is rolled into a cylindrical shape and then baked. For mine, the dough was a little sticky and I didn’t get that perfect cylindrical shape. Nevertheless, it came out really tasty.
Homemade Pizza Dough ( I used Hodgson mill gluten free pizza crust mix )
Mozzarella Cheese, grated
6 slices Provolone Cheese
8 Ham slices
1/2 cup Turkey Italian Sausage, crumbled
3 tablespoons freshly grated Parmesan Cheese
4 ounce can of mushrooms
Preheat your oven to 450º F .
On a lightly floured sandstone used roll the dough out to a large rectangle.
Sprinkle the Parmesan Cheese over 3/4 of the pizza dough leaving borders on all sides of the dough.
Layer your Provolone Cheese, Ham, Sausage and Mushrooms, then top with the shredded Mozzarella Cheese.
Fold over the sides then roll the dough 1/3 of the way. Grab the other side of the parchment and fold it over the rest of the way. Position the Stromboli seam-side down.
Brush the entire roll with olive oil and make diagonal slits for venting. Sprinkle with salt and bake for 25 minutes or until golden brown.
Remove and allow the stromboli to cool for 5 minutes before slicing 1 to 2 inch strips.
Serve with pizza sauce for dunking.
I don’t normally buy sauce in a jar just because I can make it better and it is more affordable if it is homemade as well.
Add a caesar salad to go with your pasta and you have an awesome dinner!
Italian Sausage, Garlic and Basil Pasta Gravy
30 oz tomato sauce
6 oz tomato paste
8 oz mushrooms
1 lb Italian sausage, sliced
1 Tbsp olive oil
1 Tbsp dried basil
4-6 cloves garlic, minced
1/2 tsp salt
Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Brown sausages 2 minutes on each side, transfer to cutting board. Slice. Add back to pot with garlic, mushrooms, tomato sauce, tomato paste, basil and salt. Bring sauce to a bubble, then reduce heat to a simmer. Simmer sauce until ready to serve over your favorite pasta.
Originally written on July 24, 2014
Spaghetti with Italian Sausage
Tonight I made yummy spaghetti for dinner with diced Italian sausage, zucchini from my garden and topped with a sweet butternut squash sauce & slivers of parmesan cheese!