musings, mutterings, and creative muddle. . .

Friday, February 26, 2010

Foodie Friday - Hubster's At It Again!

In honor of the weekend (which means longer mornings with time to cook AND eat breakfast!) I bring to you * * ~ ~ HUBSTER!
He came up with yet another great way to use our frozen dough balls (love-love-love those things!). What do you think of a breakfast stromboli? Well. . . we may have to give it a better name than that. I mean, Hubster, after all, is the master-genius of some of the world's tastiest foods (or at least in our world). So let's see. . . what should we call it? How about just Darned Good Breakfast Stromboli? A little long? Then let's just call it Bromfastboli. Get it? The 'b' comes from 'break', then we toss the 'fast' in the middle. Enough of this ~

On with the F-O-O-D!!

Bromfastboli

1 lb breakfast sausage
1 can green chilis
3 Tbsp Italian Seasoning
6 eggs
2 cups sliced fresh mushrooms
1 cup diced sweet peppers (of any color)
1/2 cup sliced green onion
1 standard recipe of pizza dough
1 cup shredded monterrey jack cheese
1 Tbsp butter, melted

Have your dough made and waiting.  Preheat oven to 350 degrees. Fry your sausage with the green chilis and Italian seasoning. Crumble the sausage as it cooks. When sausage is almost done, add mushrooms and continue cooking over medium heat until mushrooms have softened. Meanwhile, dice and slice your peppers and onions; crack eggs into bowl and beat to break up yolks; grease a large jelly roll pan; and work dough into either a rectangle or round shape on your jelly roll pan; melt butter.

When sausage and mushroom mixture is cooked through, drain excess grease and liquid using a strainer. Put the pan back on medium heat and add the scrambled eggs. Cook through.

When eggs are done, combine eggs, sausage mixture, and onions and peppers. Spread on prepared focusing on the center to leave as much dough edge free as possible. Top with cheese. Pull up long sides of dough to cover filling and meet in the middle-top. Pinch edges together and roll down snuggly to level of filling. Taking the bottom half of each dough end, pull to meet dough's upper edge. Pinch, and roll as before. Brush top with butter. Instead of butter, you could reserve one of the egg whites and brush top of dough with that before baking.

Pop it in the oven, come back in 30 minutes and enjoy!

Have a Bromfastboli kind of day. . . and weekend:-)

Robin Z

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