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Ingredientes
- 50 each pizza shell, 7-inch
- 6 lbs pork sausage, cooked topping
- 1 lbs Spanish onion, peel, chop
- 1 lb red pepper, wash, dice
- 1/2 cup garlic, peel, mince
- 2 lbs mozzarella cheese, shredded
- 2 bunches fresh basil, rough chop
- 1 bunch fresh parsley, chop fine
- cornmeal as needed
- eggwash as needed
Direcciones
- In a large bowl mix pork, onions, red pepper, garlic, cheese, basil, and parsley together.
- Lay several thawed pizza shells on surface and place two ice cream scoops of mixture in the center of pizza shell.
- Fold shell over mixture, insuring to first brush 1/2 of the shell with egg wash, then seal the stromboli by turning and pinching the edges.
- Slive two holes on top of each stromboli to release steam during the cooking process. Brush top of strombolis with egg wash.
- Pan-up on sheet pan with parchment paper and cornmeal. Cook for 30-40 minutes at 375F in convection oven or 425 in pizza oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 50 servings | |
| Calories 228 | |
| Calories from Fat 163 | 71% |
| Total Fat 18.11g | 23% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.11g | |
| Cholesterol 49mg | 16% |
| Sodium 443mg | 18% |
| Potassium 185mg | 5% |
| Total Carbs 2.3g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.78g | 1% |
| Protein 13.16g | 21% |
