BEST SAUSAGE AND PEPPER STUFFED BREAD
1 lb. italian sausage, sweet or hot
1 red bell pepper, chopped
1 yellow bell pepper chopped
1 large onion, chopped
1 t. garlic powder
1 /2 t. dried oregano
1/2 t. dried basil
2 packages of Pepperidge Farm Italian Bread
1 8 oz. package Cabot® Horseradish Cheddar
2 cups of shredded mozzarella/provolone blend
Extra virgin olive oil
salt and pepper
2 T. parmesan cheese
marinara sauce for dipping
Saute the sausage in 1 T. of olive oil until browned.
Add in the chopped onions and peppers, cook until softened, about 10 minutes.
Season with salt and pepper to taste and the garlic powder, oregano and basil.
Divide the filling in half, then set aside to cool.
Open the package of dough and place the loaf on a floured board. Make a cut down the center of the loaf to butterfly the loaf open. You won’t cut all the way through, just cut enough to spread the loaf in half.
Place half of the filling down the center of the dough. Add 1 cup of the horseradish cheddar and 1 cup of the mozzarella/provolone blend on top of the filling …