8 - 12 appetizers
1 loaf Pan Frances (not baguette)
20 ounces uncooked H-E-B Fresh Italian Sausage
1 1/2 cups marinara or pasta sauce
1 ounce (2 cups) shredded mozzarella cheese
1 (10.5 ounce) jar Alessi Caponata or Eggplant Spread
1/2 cup H-E-B Fancy Shredded Italian-style Parmesan cheese
Heat oven to 375°F. Line a large baking sheet with foil for easy cleanup.
Remove sausage from casings into a large skillet. Cook over Medium-High heat 6 to 8 minutes or until sausage is no longer pink; break into small crumbles with edge of spoon during cooking. Drain sausage on paper towels, then return to skillet and stir in marinara sauce and half of mozzarella cheese (1 cup). Set aside.
Split break loaf in half horizontally. Place halves on a large baking sheet, cut-sides up.
Spread caponata evenly over both halves; sprinkle each with 1/2 cup mozzarella cheese. Spread sausage mixture evenly over cheese. Sprinkle 1/4 cup Parmesan over top of each.
Bake 20 minutes or until cheese melts and bread browns around edges. Let stand 5 minutes. Cut each half into 6 or 8 portions and serve while hot.
No Nutritional Information Available
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