Sausage and Cheese Stromboli Pinwheels
Sausage and Cheese Stromboli Pinwheels
Directions
- Hand Stretch the dough to get it about ¼ inch thick. Lay the dough out on the tabletop and cut into a rectangle.
- Begin by laying a thin layer of the ricotta cheese down covering the entire surface of the dough. Add the layer of marinara sauce on top, reserving one cup for service. Evenly distribute the sausage on top. Evenly sprinkle the peppers and banana peppers on top.
- Top all the layers with the mozzarella shred. Finely chiffonade the basil and sprinkle on top of all the layers. Season accordingly.
- Preheat oven to 500 degrees.
- Start by rolling the dough, until it is completely closed. Lay on baking sheet and bake for about 15-20 minutes until golden brown.
- Let the roll lay and rest for about 5 minutes to set up. Slice into pinwheels and serve with hot marinara and garnish with basil and grated cheese.
Ingredients
- 1 ea Ultimo!® dough ball
- 2 cups Ultimo® Supreme Marinara Sauce, Chunky
- 2 cups Ultimo® 3 Way Mozzarella Cheese Shred
- 1 cup Roma® Cheese, Ricotta, Whole Milk
- 2 cups Ultimo® Italian Sausage Topping
- 1 cup Roma® Green and Red Pepper Strips
- 1/2 cup Roma® sliced banana peppers
- 1/2 cup Roma® Cheese, Parmesan, grated
- 1/2 cup Peak Fresh Produce® Basil
- salt and pepper, to taste
Chef Eric Weil - Chef, Performance Foodservice - Metro NY
