Ridge View Bed & Breakfast
Rochelle, Virginia

Sausage Sandwich Squares

Ingredients

3 to 3-1/2 cups all-purpose flour

1 package (1/4 ounce) active dry yeast

1/2 teaspoon salt

1-1/3 cups warm water

1 pound bulk mild Italian sausage

1 medium sweet red pepper, diced

1 medium green pepper, diced

1 large onion, diced

4 cups (16 ounces) shredded mozzarella cheese

1 egg

1 Tablespoon water

2 Tablespoons grated Parmesan cheese

2 Tablespoons minced fresh parsley

1/2 teaspoon dried oregano

1/8 teaspoon garlic powder

In a bowl, combine 2 cups flour, yeast, and salt. Add warm water and mix well. Add enough remaining flour to form firm dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

In a skillet, cook sausage until no longer pink. Remove with a slotted spoon and set aside. In the drippings, saute peppers and onion until tender. Drain. Press half of the dough onto the bottom and 1/2-inch up the sides of a greased 13 x 10-inch baking pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with mozzarella cheese. Roll out remaining dough to fit pan, place over cheese, and seal the edges.

In a small bowl, beat egg and water. Add remaining ingredients. Mix well. Brush over dough. Cut slits in top. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Cut into squares.

Preparation time: 1-1/2 hours (includes 50-minute rise time). Can be prepared the evening ahead with exception of brushing dough with egg and herbs. Dish goes well with fluffy scrambled eggs.

Makes: 12 to 15 squares.

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Ridge View Bed & Breakfast, Rochelle, Virginia
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