1 4-x-16-inch loaf French bread
2 Tbsp. olive oil
8-oz. sweet or hot Italian sausage
1 c. yellow onion, sliced
4 c. (6-oz.) fresh baby spinach
1 c. grape tomatoes, halved
1/2 tsp. red chile flakes, optional
1 c. (about 8-oz.) Wisconsin Fresh Mozzarella, cubed
1/2 c. (2-oz.) Wisconsin Provolone Cheese
or Parmesan, shredded
6 Tbsp. pizza or marinara sauce
Preheat oven to 400° F. Slice the top quarter from bread. (Reserve slice for another use.) Remove bread from bottom, hollowing loaf and leaving 1/2- to 3/4-inch border with crust. Place bread on baking sheet. Brush inside with olive oil and bake 5 minutes, or until edges are golden and bread is slightly dry. Remove casing from sausage. Heat large skillet, adding a little oil if sausage is very lean, over medium and add sausage, crumbling, and cook until almost browned. Add onions. Cook 4 minutes, until onions soften. Add spinach, in batches if necessary, and cook 2-3 minutes, until spinach is wilted. Remove from heat. Add tomatoes, chile flakes, Mozzarella and Provolone to sausage mixture. Stir well. Spread bread with pizza sauce. Fill with sausage-cheese mixture. Bake 20 minutes or until ingredients are heated through and cheese melts.
Makes 4 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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