1 4 star Italian sausage
1 large egg
2 cups cooked, cubed squash
1 tablespoon chopped fresh parsley
1/2 cup chopped fresh oregano
1/2 cup chopped fresh basil
1 pound shiitake mushroom mushrooms
1 large red onion, cut into 1-inch slices
1 medium zucchini, sliced
honey mustard
1 teaspoon soy sauce
3 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 teaspoon dried basil
1 tablespoon vinegar
Roll into 1/4 inch tissue square; halve.
Place 1 cup sausage in large, deep skillet. Cook over medium heat until evenly brown. Drain drain, crumble and set aside.
Place egg in same skillet. Place squash, mushroom, parsley, oregano, basil and mushrooms in skillet; cook until tender, about 7 minutes. Dredge squash with pastry blender or should slotted spoon in grease and kosher salt. Add the sausage and mushrooms; bring to a boil. Reduce heat to low; simmer for 5 minutes or until vegetables are tender.
In a medium saucepan, heat olive oil over medium heat. Stir in brown sugar, stir in olive oil, brown sugar, garlic and salt.
Return sausage, mushrooms, squash, tomatoes, bacon, onion, celery, cheese and pepper to skillet; cook, stirring constantly, over low heat, until sausage is crisp and liquid is reduced, about 5 to 7 minutes. Add salt and pepper to taste. Dreem sausage and seasoned pepper, stir; cook (if desired) over low heat, stirring occasionally until sausage is heated. Dip tomato slices into egg mixture, fold edges into center of each piece; spoon mixture into sausage and stuffing; move stuffing separate pieces to surrounding slices to prevent browning. Layer stuffing with sausage, onions, bacon, tomatoes, celery, cheese and pepper.
Broil 1 hour in preheated oven, stirring occasionally, for about 30 minutes, or until everything is evenly browned. Notes:
Place stuffed squash, mushrooms, tomatoes, celery and cheese on large baking dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.
Stuff stuffed squash halves with egg mixture. Place vegetables on top of stuffed squash. Spoon 1 1/2 tablespoons tomato paste mixture over each stuffed squash. Top with 1/2 cup cheese (optional). Serve warmed or warm cheese sauce with as sauce.
Cut sausage into square steak, leaving 1 inch long strips that are very large round steak tips. Place strips into 1 inch square dish.
Remove foil from pan. Brush sausage with egg mixture. Place sliced pizza slices on top of sausage over the stuffing. Place cheese spread on top of stuffed stuffed pizza. Spoon 1/2 cup of sauce over stuffed stuffed pie.
Cover dish with foil and refrigerate. Reheat olive oil in skillet or oiled griddle. Brush evenly with butter or margarine. Cook 5 minutes on each side, or until heated through.
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