7
2.
Add the remaining oil and r
educe heat to medium. Add broccoli rabe — it
will look like a lot but will shrink as it cooks. Sauté for about 7 to 8 minutes,
or until just tender, stirring in the garlic, pinch of salt and r
ed pepper flakes
halfway through cooking. Remove fr
om the heat and set aside with the
sausage to cool slightly.
3.
Once the sausage and broccoli rabe ar
e cool to the touch, add the cheeses,
nutmeg, pepper and remaining salt; stir to combine completely
.
4.
Preheat oven on Convection Bake at 350°F with the rack in the lower
position. Line the baking pan with parchment paper; r
eserve.
5.
Punch down pizza dough on a lightly floured surface. With the tips of your
fingers, gently press out dough into a 14 x 8-inch r
ectangle, turning and
stretching as needed. If any tears appear
, pinch the dough back together.
6.
Evenly spread the br
occoli/sausage/cheese mixture all over the dough in a
single layer, leaving a 1-inch bor
der around the outside.
7.
Brush the border of the dough with the egg wash. Starting with the long
end farthest from you, r
oll the dough into a log (like a jelly-roll) to the center
of the rectangle. T
ake the long end closest to you and tightly pull it back
over the dough in the center to cover and complete the roll. Pinch to seal
all along the seam. Fold the ends of the dough in on each side and pinch to
seal. Roll the dough over so it is seam side down and place on the prepar
ed
baking pan. Brush all over with egg wash and with a paring knife, cut 3
evenly spaced slits in the top.
8.
Bake for 40 minutes or until golden brown and cooked thr
ough, rotating the
pan halfway through cooking. Remove and allow br
ead to rest 5 minutes
before slicing. Serve warm.
Nu
tri
tio
na
l in
fo
rm
ati
on p
er s
erv
in
g (b
as
ed
on
12
se
rv
in
gs
):
Ca
lo
rie
s 1
72 (
38% f
ro
m f
at) • c
arb
. 19
g • pro
. 8
g • f
at 7
g • s
at.
fa
t 3g
• ch
ol. 1
5m
g • s
od
. 3
98
mg • c
alc
. 111
mg
• fib
er 1
g
*V
is
it w
ww
.c
uis
in
art
.c
om
fo
r a sim
ple
piz
za d
ou
gh r
ec
ip
e.
Baked Pasta with Veggies
If you can’t find gemelli, any short, shaped pasta
works well here for holding onto cheese and veggies in each bite.
Makes 6 to 8 servings
nonstick cooking spray
½
pound dried gemelli pasta
1½ cups
broccoli
florets
1
teaspoon olive oil
1
small red onion, chopped
1
small yellow bell pepper, cut into ½-inch slices
½
teaspoon kosher salt, divided
¼
teaspoon freshly gr
ound black pepper
2
garlic cloves, finely chopped
3
ounces fresh goat cheese, r
oom temperature
4
ounces Emmenthal (Swiss), shredded
2
tablespoons grated Parmesan
4 to 6
basil leaves, thinly sliced
1.
Lightly coat a 9-inch square baking pan with nonstick cooking spray;
reserve.
2.
Fill a large saucepan with water and bring to a boil. Cook the pasta
according to package dir
ections to al dente doneness. During the last 2
minutes of cooking, add the broccoli to the pot. When r
eady to drain, scoop
the broccoli out of the pot and r
eserve separately. Drain pasta and r
eserve
back in pot. Separate any remaining br
occoli.
3.
Heat the oil in a medium skillet over medium heat. Add the onion, pepper,
¼ teaspoon of the salt and all the pepper. Cook the vegetables for 6 to
8 minutes, until softened. Add the broccoli flor
ets during the last 2 to 3
minutes of cooking. Add the garlic during the last minute.
