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7
2. Add the remaining oil and reduce 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 red pepper flakes
halfway through cooking. Remove from the heat and set aside with the
sausage to cool slightly.
3. Once the sausage and broccoli rabe are 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; reserve.
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 rectangle, turning and
stretching as needed. If any tears appear, pinch the dough back together.
6. Evenly spread the broccoli/sausage/cheese mixture all over the dough in a
single layer, leaving a 1-inch border around the outside.
7. Brush the border of the dough with the egg wash. Starting with the long
end farthest from you, roll the dough into a log (like a jelly-roll) to the center
of the rectangle. Take 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 prepared
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 through, rotating the
pan halfway through cooking. Remove and allow bread to rest 5 minutes
before slicing. Serve warm.
Nutritional information per serving (based on 12 servings):
Calories 172 (38% from fat) • carb. 19g • pro. 8g • fat 7g • sat. fat 3g
• chol. 15mg • sod. 398mg • calc. 111mg • fiber 1g
*Visit www.cuisinart.com for a simple pizza dough recipe.
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 ground black pepper
2 garlic cloves, finely chopped
3 ounces fresh goat cheese, room 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 directions to al dente doneness. During the last 2
minutes of cooking, add the broccoli to the pot. When ready to drain, scoop
the broccoli out of the pot and reserve separately. Drain pasta and reserve
back in pot. Separate any remaining broccoli.
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 florets during the last 2 to 3
minutes of cooking. Add the garlic during the last minute.