Pillsbury Canadian Baking Challenge

INGREDIENTS

3 quarters of a pound of hot Italian sausage, casing removed.

1 quarter pound portabella mushrooms, chopped (about 4 medium) 

1 small onion, chopped.

2 cloves garlic minced.

2 plum tomatoes.

1 half teaspoon course salt.

1 half teaspoon fresh cracked pepper.

1 half tablespoon olive oil.

1 can Pillsbury pizza dough.

1 and a half cups shredded Italian blend cheese.

1 tablespoon butter, melted.

1 half teaspoon garlic powder.

INSTRUCTIONS

Preheat oven to 425.

Line baking sheet with parchment paper.

Cut plum tomatoes, length wise in half. Drizzle with olive oil. Sprinkle with salt and pepper. Bake about 30 minutes, till brown. Remove from oven and set aside.

Meanwhile, brown sausage in frying pan, breaking with fork. Drain fat, then add onions, garlic and mushrooms. Cook on medium heat, 6 to 7 minutes. Cool mixture.

Remove pizza dough from can. On lightly floured surface, roll dough until thin. Place on parchment lined cookie sheet.

Down center of dough, place 1 half of the cheese, then the  cooled  sausage mixture. Chop tomatoes and evenly place them on top. Sprinkle with remaining cheese. Pull dough gently over mixture. Seal with a little water.

Bake at 375 for 25 to 30  minutes.

Mix melted butter with garlic powder. Immediately, (when strudel is cooked), brush with garlic butter. Slice and serve.

    PS. Instead of roasted tomatoes, you can use 1 third cup of sun dried tomatoes, chopped.