Stromboli Puttanesca

                                                                                                                     

1Thess.2:4 
but just as we have been approved by God to be entrusted with the gospel, so we speak, not to please man, but to please God who tests our hearts.

1 lb ground turkey, browned

1 leek sliced and creamed with1/4 c heavy cream

1/2 c Parmesan cheese

1 cream of mushroom soup

1/2 c Puttanesca sauce (I used DelGrosso Uncle Jim's late night) 

salt and pepper to taste

1t minced garlic

1 beaten egg

2 fresh pizza dough balls from Publix

Set dough balls on counter for 1 hour so they can rise. Leave them in the bag.

Brown meat. Add the soup. Simmer until thickened. Remove from skillet. 

Slice white part of leek very thin and saute in a drizzle of olive oil. Keep stirring so they will separate into strings.

Add garlic after the leeks are tender. Add cream and cook until thickened. 

Add the meat back in with the leek mixture. Add cheese and sauce.  

Mash dough with fingers and shape into 8x14 rectangle. 

Fill leaving 1 inch all the way around so you can seal it. 

Brush the 1 inch border with egg, fold one side over the other, seam on the side (close to the bottom) and pinch the border together.
Pinch a couple of small holes in the top for steam to escape.
Brush top with rest of egg.

Bake 400 for 30 minutes. 

Let rest for 10 minutes before cutting in 2 inch slices. Makes 2 Stromboli.