I was digging around looking for inspiration in the fridge when I realized there are a few items in my fridge I couldn’t recall buying. Totally uninspiring. Cleaning out the fridge went onto my to do list but dinner was still a necessity.
Anywho. I found some fresh spinach, some chicken sausage, a too-small-for-pizza-dough-ball. Time for a little experiment!I decided to try wrapping the chicken sausage in some dough and balancing the weight with a side of wilted spinach.
2 bamboo skewers
2 chicken sausage links
pizza dough (size of a tennis ball)
salt, pepper, garlic powder mix (also known as Jane’s Krazy Salt)
3 cups fresh spinach
½ cup roasted red peppers, sliced
2 tbs lime juice
Skor the sausage and insert a bamboo skewer in each to keep the shape.
Stretch the dough out and wrap around the sausage. Secure each of dough on the skewer. Lightly roll in olive oil and season generously.
Gently wilt spinach and roasted red peppers.
Flavor with lime juice.
Bake 20 minutes at 350 degrees, turning to ensure even cooking. The chicken sausage is fully cooked so only the dough needs to cook through.
I used my fav lime salad dressing. It goes with everything! This dressing is great for a touch of citric acid or Mexican salad. It makes a great marinade too.
The dough was ok, but puff pastry or crescent rolls would have worked better. I didn’t want to encase the sausage because I thought it wouldn’t stay perfect and the look of this was half the interest. I was going for a pigs-in-a-blanket appearance.
Maybe this isn’t my signature dish but it was yummy and was ready in 30-minutes. Serve with some mustard and call it dinner.