[tonyz]

Opened a bottle of Elijah Craig the cooking begins...

Stromboli - sausage bread

1lb dough (pizza dough or frozen bread dough can be used)
1 package sliced mushrooms - if you like shrooms go bigger if not then less
1 large sweet onion, diced
1 pound Italian sausage, removed from casing (use mild or hot or a combination)
2 garlic cloves
1/4 cup raisins
1/4 cup pine nuts, toasted
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup fresh bread crumbs, dried out
Mozzarella cheese, 6-8 thick slices
Directions

Preheat oven to 350 degrees F.
Cook onions, mushrooms and garlic in olive oil. Set aside in a bowl to cool.

Brown the sausage, drain and set aside to cool.

To make the stuffing, put the raisins, parsley, toasted pine nuts and garlic on a cutting board and chop, and place all chopped ingredients into a mixing bowl. Add the cooked, cooled sausage, mushrooms and onions plus the Pecorino Romano cheese and the breadcrumbs. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with sea salt, pepper; mix well with your hands to combine.

Roll out dough to approx. 14x12

Spread sausage mixture lengthwise down the center of the bread dough, layer the mozzarella on top of the stuffing and press down. Bring the edges of dough together over the filling and press down, pinch or crimp with fork to seal.

Place on a baking tray, seam-side down and brush with egg wash. With a knife make 5 or 6 1-inch slits on the top (to allow the steam to escape)

Bake at 350 degrees for 20-25 minutes.

Let stand 5-10 minutes before cutting. Slice into 1-inch thick slices, serve with marinara for dipping.