From Sheri
1 lb bulk Italian sausage
1 lb bulk hot Italian sausage
4 garlic cloves, minced
1 cup chopped green pepper
½ cup chopped onion
1 can (15 oz.) tomato sauce
2 T. minced fresh parsley
1 t. dried oregano
½ t. chili powder
¼ t. fennel seed
8 to 10 French or submarine rolls, split
¾ cup shredded mozzarella cheese
In a large saucepan or Dutch oven over medium heat, cook sausage, garlic, green pepper and onion until the sausage is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon about ½ cup onto each roll; sprinkle with cheese.
No comments:
Post a Comment