A Reinvention of Sausage and Peppers — Bringing the Street Festival Home.
In my opinion, there is only one “Little Italy” — and it exists in the heart of Lower Manhattan.
Although I’m a total suburbanite, I grew up making frequent visits to the recently closed “Angelo’s Restaurant” on Mulberry Street, which was always followed by a trip to Ferrara’s Bakery for dessert.
Within the scope of a few blocks between Angelo’s and Ferrara’s — would be an onslaught of little Italian Men with Red and White striped hats on.
You could always find them under the awning of a small cart as they mechanically sauteed Peppers, Onions and Sausages on a griddle.
If we weren’t already so full from dinner, we would have certainly paid one of them the $5.50 it cost to have the aforementioned sauteed bliss — served to us on toasted Italian Bread.
The smell of Sausage and Peppers is the smell of carnivals, festivals, fairs and street exhibitions.
This little recipe replicates that smell perfectly — all within the comfort of your own home.
I give you .. “Sausage and Pepper” Crescent Sandwich Pockets — with Melted Mozzarella.
Step One (Serves Two)
- One Roll of Jumbo Sized Butter Crescent Dough
- Three Tuscan Kale Pork Sausage
- One Red Pepper
- A Half of a Banana Pepper
- One Large Spanish Onion
- Four Table Spoons of Olive Oil
- One and a Half Tablespoons of Parmigiano Reggiano Cheese
- Three Slices of Fresh Mozzarella Cheese
- One Teaspoon of Salt
- One Teaspoon of Pepper
- A Half of a Teaspoon of Dried Basil
- A Half of a Teaspoon of Garlic Powder
- Three to Four Tablespoons of Pinot Grigio
Lay two large Crescent Rolls out on a baking sheet which has been lightly greased with Extra Virgin Olive Oil.
Brush the Crescent Rolls with Olive Oil and temporarily place to the side.
Take Three room temperature sausages and remove them from their casings.
Disregard the casing and place the Sausage meat into a medium-hot frying pan with Two Tablespoons of Olive Oil.
Season the meat and saute it down until brown.
When finished — place to the side in a medium sized bowl.
In the same pan, add another two Tablespoons of Olive Oil.
Chop your Peppers and Onions — adding them into the frying pan over a Medium Heat.
Once they begin to brown, add a few tablespoons of Pinot Grigio to help the vegetables cook down and develop a luscious texture and flavor.
Once finished, add your sauteed vegetables to the bowl of cooked Sausage.
Once the cooked Sausage, Peppers and Onions are combined in a bowl — add in a Tablespoon and a Half of grated Parmigano Reggiano cheese — and toss all ingredients together until they form a cohesive mixture.
Place Two Tablespoons of your Mixture directly on top of your Crescent Dough.
Be Sure to evenly distribute just enough filling on top the dough, without overfilling it.
Next, gently tear up your slices of fresh Mozzarella —and add approx. three to four dollops of Cheese to each crescent roll.
The Mozzarella should be sitting comfortably on top of the Sausage and Pepper mixture.
Once enough filling and Mozzarella has been added to the dough — pinch each end of the Crescent Dough closed — until a sandwich pocket is formed.
Brush each Sandwich Pocket with a little more Olive Oil.
Place into a 375 Degree Oven for 15–18 Minutes or until Golden Brown.
Serve with a Garnish of Chopped Basil or Fresh Parsley.
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