Stromboli with Sausage

Kathie Carr


My search for a recipe for the REAL Indiana University Stromboli continues. This version is closer than the last one I posted but memories from the late 1960's are hard to duplicate.

I think a tasty sausage mixture is the key to this recipe and, of course, that depends on individual taste.

Here is a good sandwich recipe.

pinch tips: How to Freeze Fish, Meat & Poultry





15 Min


20 Min


loaf french bread
1/4 c
pizza sauce
1 lb
good italian bulk sausage
1/2 c
sliced onion
1/2 tsp
basil, dried
1/2 tsp
salt and freshly ground black pepper to taste
1- 1 1/2 c
mozzarella cheese

Directions Step-By-Step

Preheat oven to 425 degrees.

On a sheet of aluminum foil place a loaf of good French bread, cut almost in half. Spread both top and bottom of loaf with pizza sauce. The sandwich I am trying to duplicate had a small amount of sauce. You can use more to your liking.
In medium skillet cook and crumble sausage with onion. Add basil, oregano, salt, and pepper. Spread meat filling on both sides of sandwich. Sprinkle cheese over all.

Place sandwich, open faced, in oven and heat until cheese is melted, about 5-10 minutes. Fold sandwich closed, wrap in foil, and continue to bake for 10-15 minutes more.

Cut in half. Serve hot with pickles on the side.