Sausage Apple and Brie Stromboli

By Susan52

Ingredients

• 1 lb. bulk pork sausage
• 1 can Pillsbury® refrigerated classic pizza crust
• 1/2 cup Smucker's Orchard's Finest® Pacific Grove Orange Marmalade Medley
• 1 small Granny Smith apple, cored, sliced 1/8-inch thick
• 8 oz. Brie cheese, cut in 1/4-inch slices
• 5 tablespoons chopped pecans
• 5 tablespoons sweetened dried cranberries

Details

Servings 6
Preparation time 25mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. Line 15x10-inch nonstick pan with sides with parchment paper. Spray parchment paper with Crisco® Original No-Stick Cooking Spray.

In 12-inch nonstick skillet, cook sausage over medium-high heat 10 to 15 minutes, stirring frequently, until sausage is no longer pink; drain.

Unroll dough in pan. Press dough almost to edges of pan. Spread 1/3 cup of the marmalade down center of dough in 4-inch-wide strip. Top with apple slices, half of the cheese slices, the sausage, remaining half cheese slices, 3 tablespoons of the pecans and 3 tablespoons of the cranberries.

Using kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes.

Meanwhile in small bowl, mix remaining marmalade, 2 tablespoons pecans and 2 tablespoons cranberries. Spread marmalade mixture over top and sides of partially baked Stromboli. Bake an additional 10 to 15 minutes longer or until golden brown. Loosen Stromboli from parchment paper; let stand 5 minutes.

Serve with additional apple slices, pecans and cranberries, if desired. Serve warm.