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Tuesday, September 25 2012

Some like it hot! For an adventurous alternative to a backyard burger, try this hot and hefty sandwich. Choose hot sausage, or, to please the whole crowd, grill mild or sweet sausage too.

 


 
Italian Pizza Sandwiches
Recipe from 
Servings: Makes 4 servings.
Prep Time: 15 mins
Total Time: 35 mins
 
 
ingredients
  •  
     medium  green sweet pepper, cut into thin strips
  •  
     medium  onion, thinly sliced
  •  
     tablespoon  margarine or butter
  •  
       fresh mild or hot Italian sausage links (3/4 to 1 pound)
  •  
    1/2  cup  pizza sauce
  •  
       individual French-style rolls, split
  •  
     tablespoons  grated Parmesan cheese
  •  
 
directions
Tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18x18 inches. Place sweet pepper and onion in the center of the foil. Dot with margarine or butter. Bring up two opposite edges of foil and seal with double fold. Then fold remaining ends to completely enclose, leaving space for steam to build. Prick the sausage links in several places with a fork or the tip of a sharp knife.
 
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place sausage links and the foil packet on grill over drip pan. Cover and grill for 20 to 25 minutes or until sausage juices run clear and vegetables are tender.
 
Meanwhile, heat pizza sauce in a small saucepan. Toast cut sides of buns on grill.
 
To serve, halve sausage links lengthwise, cutting to but not through the other side. Place sausage links in the toasted rolls. Top each with pepper mixture and pizza sauce. Sprinkle with Parmesan cheese. Makes 4 servings.
 
nutrition information
Per serving: Calories 376, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 51 mg, Sodium 1067 mg, Carbohydrate 26 g, Fiber 0 g, Protein 18 g. Daily Values: Vitamin A 11%, Vitamin C 37%, Calcium 8%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:45 am   |  Permalink   |  0 Comments  |  Email
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