Last night, I used the second sheet of puff pastry to make a Stromboli. It was stuffed with sausage and mushrooms because that is what I had on hand, but you can stuff the Stromboli with just about anything! My mom makes a killer pepperoni Stromboli at Christmas. She makes her own crust which takes a little longer. Using the puff pastry was super quick and simple! You could do a veggie version with eggplant too!
A few weeks ago I made a large batch of marinara and froze it in 4 cup portions which are perfect for recipes like this, calzones or pizza. You can use jarred sauce, I just make my own because it is cheaper and I know exactly what is in the sauce. I paired the Stromboli with a simple green salad. My oldest son said it was a very filling dinner. Hope you try this recipe in your kitchen!! If you do, let me know what you think!
Sausage & Mushroom Stromboli:
1 lb italian sausage
1 cup mushrooms, washed & sliced
2 cups Parmigiano Reggiano cheese, shredded
2 cups marinara
1 sheet puff pastry, thawed
1 tsp oregano
1 tsp parsley
1 tbsp milk
Preheat oven to 425*F. Brown and crumble sausage over medium heat. About half way through the browning, add the mushrooms to the sausage and stir several times. Cook until the meat is no longer pink and the mushrooms are softened which should be 8-10 minutes. Drain mixture on paper towel.
On a floured surface, roll the puff pastry out to about 9x13 in size. Place the pastry on a parchment lined baking sheet and spread the marinara on it. Leave a 1-2 inch border.
Continue layering with the meat mixture, cheese and spices. Pull one of the long sides towards the middle and baste a line of milk along the edge and gently pull the other side over and press down.
Roll the ends up similar to rolling a chip bag shut. Pinch the ends down and brush with milk. Using a couple of spatulas or another person's assistance, turn the Stomboli seam side down on the baking sheet. Make four slits on the top to vent steam.
Bake the Stromboli for 10 minutes at 425*F and the turn down the heat to 400*F. Bake for another 10 minutes or until the crust is golden brown. Let rest for 5 minutes on a board before cutting. Serve with additional marinara for dipping. Enjoy!