Creamy Italian Sausage & Provolone Baked Subs
Hi everyone! Sorry I have been M. I. A. the past couple of days. We had my ‘baby’s’ birthday yesterday.
Can’t believe he is 4!
Then I had some head shots taken for a new project I am working on….. details soon!
Full Disclosure: 5 minutes after this picture was taken, I had thrown back on my holey sweats, washed all the drag queen make up off, and started making a batch of soup 🙂
So our weekend has been full of all kinds of ‘out of the norm’ activities! Today has been LAZY though! We slept late, got up and played my son’s new Super Mario 3D World for the Wii U. (I am a MARIO ADDICT) Then I threw together one of our favorite super easy lunches!
~Creamy Italian Sausage & Provolone Baked Subs~
Ingredients
1 lb Sweet Italian Sausage
4 oz fresh Mushrooms, chopped
1/2 Onion, chopped
1/2 Bell Pepper, chopped
2 tsp minced garlic
1/2 tsp Italian Sausage
8 oz Cream Cheese, softened
1/4 cup Parmesan Cheese
1/4 cup Milk
Sliced Provolone
1 Loaf (1 lb) Unsliced French Bread
Directions
In a large skilled, cook crumbled Italian Sausage with mushroom, onions and bell pepper. Once browned, drain and add back to skillet. Over medium heat, add minced garlic, cream cheese, Italian seasoning and Parmesan cheese. Stir until cream cheese is melted and everything is combined. Reduce heat to low and add in milk. Stir until everything is heated through and it reaches your desired consistency. Preheat oven to 350 degrees.
Slice Loaf of bread horizontally. Hollow out the inside with a fork. Leaving about 3/4 inch of shell on top and bottom. (Save the inside bread for something else. Like Meatloaf or meatballs) Place half the Provolone slices on bottom slice of French bread. Top with the Italian Sausage mixture. Layer the other half of the provolone slices on top of the Italian Sausage mixture. Place Top half of French Bread on top of sandwich. Bake for 10-15 minutes or until cheese is melted and sandwich is heated through. Allow sandwich to set for 10 minutes before slicing. Serve!
*This recipe calls for lots of 1/2’s of things: Bell pepper, onion, mushrooms, that is because I usually double this. The filling freezes BEAUTIFULLY and makes an excellent dinner to throw together on a crazy/busy week night!*
<3 Aunt Bee
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