Share:
Stromboli Squares made with Mama Vincente Fra-Diavolo Marinara
- Private group -
April 22, 2017
Ingredients
- 3/4 lb bulk Italian pork sausage
- 2 cups Original Bisquick
- 1 cup milk
- 2 eggs
- 1/4 lb thinly sliced pepperoni (about 56 slices)
- 1 cup shredded mozzarella cheese
- 1 jar (7 oz) roasted red bell peppers, drained, cut into strips
- 1 teaspoon water
- 1 teaspoon poppy seed
- 1 jar Mama Vincente Fra-Diavolo Marinara.
Directions:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; set aside.
- In medium bowl, stir Bisquick mix, milk and 1 egg with whisk or fork until blended. Spread half of the batter in baking dish. Top with cooked sausage, pepperoni, cheese and roasted pepper strips. Pour remaining batter over mixture in baking dish; spread to cover. In small bowl, beat remaining egg and water. Carefully brush over batter; sprinkle with poppy seed.
- Bake 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving. Top each serving with Mama Vincente Fra-Diavolo Marinara.
Visit us at www.peppers.com
