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Sausage Sandwich Squares

 Sausage Sandwich Squares
As Sunday school teachers, my husband and I often host youth groups, so I dreamed up this "handy" recipe to feed some hungry teenagers. They loved this pizza-like sandwich and still request it when they visit. -Mary Merrill, Bloomingdale, Ohio
12-15 ServingsPrep: 35 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/3 cups warm water (110° to 115°), divided
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 medium sweet red pepper, diced
  • 1 medium green pepper, diced
  • 1 large onion, diced
  • 4 cups (16 ounces) shredded part-skim 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

Directions

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add the salt,
  • remaining water and 2 cups flour. Beat until smooth. Add enough
  • remaining flour to form a 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.

2 of 2

Sausage Sandwich Squares (continued)

Directions (continued)

  • Preheat oven to 400°. In a large skillet, cook sausage over
  • medium heat until no longer pink; remove with a slotted spoon and
  • set aside. In drippings, saute peppers and onion until tender;
  • drain.
  • Press half of the dough onto the bottom and 1/2 in. up the sides of a
  • greased 15x10x1-in. baking pan. Spread sausage evenly over crust.
  • Top with peppers and onion. Sprinkle with mozzarella cheese. Roll
  • out remaining dough to fit pan; place over cheese and seal edges.
  • In a small bowl, beat egg and water. Stir in remaining ingredients.
  • Brush over dough. Cut slits in top. Bake 20-25 minutes or until
  • golden brown. Cut into squares. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 each) equals 290 calories, 15 g fat (7 g saturated fat), 55 mg cholesterol, 458 mg sodium, 22 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.