A cross between a sandwich and a pizza – this makes a great appetizer or game-day treat.
Sausage & Pepper Bread Boats
Makes 4 servings
4 8-inch Italian rolls or 1 long loaf of Italian bread
4 links Italian sausage (sweet or hot), fully cooked (see note)
1 tbsp olive oil
1 medium onion, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
¼ tsp crushed red pepper (or to taste)
1 cup spaghetti or pizza sauce
1 cup mozzarella/Provolone shredded cheese blend
¼ cup Parmesan cheese
½ tsp dried oregano OR 4 large fresh basil leaves, chopped (optional)
Slice sausage links in half, then turn flat side down on the cutting board and slice into half-moons.
Sauté onion in olive oil until it begins to soften. Add bell pepper, garlic, and crushed red pepper. Cook until pepper becomes tender. Stir in sausage and spaghetti sauce and simmer a few minutes until sausage is heated through.
Cut along the top of the rolls or bread loaf to form the shape of a boat. Scoop out most of the bread from inside to leave a shell, making sure it’s sturdy enough to hold the filling.
Place bread shells on foil-covered baking sheet. Preheat oven to 350.
Scoop filling into shells and spread evenly.
Top with cheese. If desired, sprinkle dried oregano or fresh basil on top of the cheese.
Bake about 10-15 minutes, until cheese melts and just begins to brown.
Note: To cook the sausage, place links on a foil-covered baking sheet. Bake at 400 for 20 minutes. Allow to cool before slicing.
