+
Shop the Grill Dads

Smoked Sausage and Onion Stromboli

Cook Time 22 Minutes

Serves 4 to 6

  • 1 large onion, thinly sliced
  • 12 ounces Italian mild sausages, about 5 links
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup fresh basil leaves, plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt, for seasoning
  • 1 pound pizza dough, at room temperature
  • 1 pound part skim mozzarella, shredded
  • 1 large egg, beaten
  • 1/4 cup finely grated pecorino

Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.

 

While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.

 

Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.

 

Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

Comments:


Be The First To Comment:

Your email address will not be published.


Smoked Sausage and Onion Stromboli

Author Mark & Fey
Course Dinner, Lunch, Snack
Keyword Ninja, pizza dough, sausage, tomato sauce
Cook Time 22 minutes
Servings 4

Ingredients

  • 1 large onion thinly sliced
  • 12 ounces Italian mild sausages about 5 links
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup fresh basil leaves plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt for seasoning
  • 1 pound pizza dough at room temperature
  • 1 pound part skim mozzarella shredded
  • 1 large egg beaten
  • 1/4 cup finely grated pecorino

Instructions

  • Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.
  • While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.
  • Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.
  • Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

Video

Provoleta Chimichurri

Cook Time 22 Minutes

Serves 4 to 6

  • 1 large onion, thinly sliced
  • 12 ounces Italian mild sausages, about 5 links
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup fresh basil leaves, plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt, for seasoning
  • 1 pound pizza dough, at room temperature
  • 1 pound part skim mozzarella, shredded
  • 1 large egg, beaten
  • 1/4 cup finely grated pecorino

Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.

 

While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.

 

Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.

 

Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

Comments:


Be The First To Comment:

Your email address will not be published.


Provoleta Chimichurri

Author Mark & Fey
Course Appetizer, Snack
Keyword Appetizer, Cheese
Cook Time 10 minutes
Servings 2

Ingredients

For the chimichurri

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt for seasoning
  • Olive oil about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Instructions

  • Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.
  • Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.

Video