Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series - Manual (Page 36)

APPETIZERS
25
Make one 14-inch roll
1. Preheat oven to 400 ˚F with rack in the middle of the oven.
Lightly coat a baking sheet with 1 tablespoon of the oil.
2. Heat remaining oil in a 10-inch skillet over medium heat.
3. While the oil is heating, insert the slicing disc into the
work bowl of the food processor and slice the fennel.
Add fennel to the hot skillet with the garlic and ¼
teaspoon of the salt. Sauté for about 8 to10 minutes until
the fennel is softened and lightly browned. While fennel
and garlic are cooking, r emove the slicing disc and fl ip to
the shredding side. Shr ed mozzarella; r eserve in bowl.
4. Once the fennel has cooked, reserve in a separate bowl.
Return pan to the heat and br eak sausage up into
medium-size chunks directly into the pan. Cook until
sausage is browned with no pink, about 5 to 7 minutes.
Add fennel and stir. Add the wine and scrape any bits on
the bottom of the pan with a wooden spoon. Cook until
wine has evaporated, about 1 minute, and remove pan
from heat. Discar d garlic and stir in ½ cup of the mozza-
rella. Set aside to cool slightly .
5. Punch down pizza dough on a lightly fl our ed surface.
With the tips of your fi ngers, gently press out into a
14x8-inch rectangle, tur ning and stretching as needed. Gently lift dough onto pr epared baking
sheet and reshape if necessary . If any tears appear, pinch the dough back together .
6. Evenly spread sausage mixtur e all over the dough in a single layer, leaving a 1-inch bor der around
the outside. Sprinkle remaining cheese evenly over the sausage mixtur e.
7. Brush the border of the dough with the egg wash. Starting with the long end farthest fr om you, roll
the dough into a log (like a jelly roll) to the center of the r ectangle. T ake the long end closest to
you and tightly pull it over the dough in the center to cover and complete the roll. Pinch to seal all
along the seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over
so it is seam side down and arrange in the center of the baking sheet. Brush all over with egg
wash, and with a paring knife cut 3 evenly spaced slits in the top.
8. Bake for 30 minutes or until golden brown and cooked thr ough, rotating the pan halfway thr ough
cooking. Remove and allow bread to r est 5 minutes before slicing. Serve war m.
Nutritional information per serving (based on 14 servings):
Calories 204 (54% from fat) | carb. 16g | pro. 8g | fat 13g
sat. fat 4g | chol. 36mg | sod. 406mg | calc. 73mg | fi ber 2g
1
RECIPE PIZZA DOUGH
(
PAGE
39)
2 TABLESPOONS GRAPESEED OR
VEGETABLE OIL , DIVIDED
1 SMALL FENNEL BULB , FRONDS
REMOVED , QUARTERED AND
CORED
2 GARLIC CLOVES , PEELED AND
SMASHED
¼ TO ½ TEASPOON KOSHER SALT ,
DIVIDED
4 OUNCES LOW - MOISTURE
MOZZARELLA , DIVIDED
½ POUND SWEET I TALIAN
SAUSAGE , CASINGS REMOVED
¼ POUND HOT I TALIAN SAUSAGE ,
CASINGS REMOVED
2
TABLESPOONS WHITE WINE
UNBLEACHED , ALL - PURPOSE
FLOUR
,
FOR ROLLING DOUGH
EGG WASH (1 LARGE EGG
LIGHTLY BEATEN WITH
1
TEASPOON WA TER
)
This recipe is gr eat for a hungry crowd and can easily be doubled.
We use a combination of sweet and hot sausage in this br ead but
feel free to use whatever suits your taste.
SAUSAGE BREAD (STROMBOLI STYLE)