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Stuffed Spinach and Sausage Roll

1/2   pound mild Italian sausage, cooked, drained and crumbled
1   cup (4 ounces) chopped fresh whole mushrooms
1   package (10 ounces) frozen chopped spinach, thawed and well drained
1   cup (4 ounces) shredded mozzarella cheese
2   garlic cloves, pressed
1   egg, separated
2   packages (10 ounces each) refrigerated pizza crust
1   can (8 ounces) pizza sauce, warmed
  1. Preheat oven to 400°F. In Classic Batter Bowl, combine sausage, mushrooms, spinach, cheese and garlic; mix well. In Small Batter Bowl, separate egg using Egg Separator; add yolk to spinach mixture, reserving egg white.
  2. Roll one pizza crust into a 12 x 9-inch rectangle. Spread half of spinach mixture over dough to within 1/2- inch of edges of dough. Starting at longest side of rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Repeat with remaining pizza crust and filling.
  3. Place rolls, seam sides down, on Large Round Stone. Join ends of rolls to form 1 large ring; pinch together to seal. Lightly beat egg white using Egg Separator; brush over dough. Bake 25-30 minutes or until golden brown. Let stand 10 minutes before cutting. Spoon sauce over each serving.

Yield: 10 servings