Italian Sausage-and-Pepper Pigs in Blankets
- 6 sweet Italian sausage links (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 5 tablespoons shredded provolone
- 5 tablespoons shredded mozzarella
- 2 tablespoons prepared pesto
- Twelve 1/2-inch-wide strips roasted red pepper (about 3 ounces)
- One 11-ounce tube refrigerated French bread dough
- All-purpose flour, for dusting
- Jarred marinara sauce, warm, for serving
- Preheat the oven to 375 degrees F. Line 1 baking sheet with foil and another with parchment.
- Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes.
- Let cool.
- Lower the oven temperature to 350 degrees F. Toss together the provolone and mozzarella in a medium bowl.
- Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture.
- Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface.
- Cut 6 strips 1 1/4 inches by 12 inches.
- Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed.
- Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet.
- Brush the rolls with the remaining tablespoon of oil.
- Sprinkle the tops with the reserved cheese mixture.
- Bake until golden brown, 20 to 25 minutes.
- Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife.
- Serve warm with warm marinara sauce on the side.
sweet italian sausage, olive oil, provolone, mozzarella, pesto, red pepper, flour, marinara sauce
Taken from www.foodnetwork.com/recipes/food-network-kitchens/italian-sausage-and-pepper-pigs-in-blankets.html (may not work)