UGH!! I took a couple week hiatus and didn't post anything because I felt like I was blowing up the forum. Seems as though I may be back in that mode 
Tracy wanted me to make the Italian Beef sandwiches again last night that I posted yesterday. I got a wild hair and decided to do something different and overrode her decision. This really isn't a hoagie, it's not a pizza, a Stromboli, or a calzone. It's kind of a fusion of all those things. One thing is for certain though, it is definitely Italian!!
Start with a couple links of homemade spicy Italian sausage
Get them in the pan to cook
Cut up some red bell pepper, green bell pepper, and onions
Sausage all done. Gonna slice it up pretty thin
Take two 8" CI skillets, spray them with non-stick cooking spray. Got a roll of Pillsbury Croissants out of the fridge. The roll had 8 extra large (jumbo?) Croissants in it. Place 4 into each skillet, mush and mash them around so the bottom of the pans are covered leaving the points hanging over the sides of the pans
This is where I decided to give them the designation of "Hoagie". Got this in a gift exchange from our good friend
chef jimmyj
It is wonderful!!
Spread some into the bottoms of the skillets
Sausage
Veggies
More of the hoagie sauce
Parmigano Reggiano cheese
Fold the points inward and brush with egg wash
Sprinkle of crushed red pepper
Both onto the grill
Grill running about 475* and cover with the pizza dome
15 or 20 minutes later we are eating an amazing Italian fusion meal
As stated, this was decidedly Italian. It was also a ton of fun to make, and both of us had a blast eating it. I almost felt bad cutting into it because it looked like something I should frame and put on the wall The beauty of this is, as with a pizza, you're unlimited in what you can put in/on it. Anything you like can be used, and it doesn't even need to be Italian themed. The croissants gave an amazing crust. Soft, light, and really flavorful. We both decided it was far better than a standard pizza crust. Something to note though, if you do this and use CI as I did, I highly recommend sliding the "hoagie" out of the pan immediately upon bringing it into the house. The CI retains a lot of heat for a long time and it'll burn the bottom if you leave it in there. I saw the bottom continuing to darken so I took it out of the skillet and put it on a plate. Yep, I've done a few crazy things the past couple years but this one has to be right up there at the top of the list. Crazy or not, this is definitely going to get done again. The advent of the "pizza dome" has been a game changer. Stuff just cooks so much more evenly top and bottom than just putting them on the grill without it. I always had either the bottom burned or the top raw but this balances the heating a bunch. Well folks, that's a wrap. I'll try not to post anything else for a while but this was just too cool not to share.
See y'all in a couple weeks,
Robert
Tracy wanted me to make the Italian Beef sandwiches again last night that I posted yesterday. I got a wild hair and decided to do something different and overrode her decision. This really isn't a hoagie, it's not a pizza, a Stromboli, or a calzone. It's kind of a fusion of all those things. One thing is for certain though, it is definitely Italian!!Start with a couple links of homemade spicy Italian sausage
Get them in the pan to cook
Cut up some red bell pepper, green bell pepper, and onions
Sausage all done. Gonna slice it up pretty thin
Take two 8" CI skillets, spray them with non-stick cooking spray. Got a roll of Pillsbury Croissants out of the fridge. The roll had 8 extra large (jumbo?) Croissants in it. Place 4 into each skillet, mush and mash them around so the bottom of the pans are covered leaving the points hanging over the sides of the pans
This is where I decided to give them the designation of "Hoagie". Got this in a gift exchange from our good friend
chef jimmyj
It is wonderful!!
Spread some into the bottoms of the skillets
Sausage
Veggies
More of the hoagie sauce
Parmigano Reggiano cheese
Fold the points inward and brush with egg wash
Sprinkle of crushed red pepper
Both onto the grill
Grill running about 475* and cover with the pizza dome
15 or 20 minutes later we are eating an amazing Italian fusion meal
As stated, this was decidedly Italian. It was also a ton of fun to make, and both of us had a blast eating it. I almost felt bad cutting into it because it looked like something I should frame and put on the wall
The beauty of this is, as with a pizza, you're unlimited in what you can put in/on it. Anything you like can be used, and it doesn't even need to be Italian themed. The croissants gave an amazing crust. Soft, light, and really flavorful. We both decided it was far better than a standard pizza crust. Something to note though, if you do this and use CI as I did, I highly recommend sliding the "hoagie" out of the pan immediately upon bringing it into the house. The CI retains a lot of heat for a long time and it'll burn the bottom if you leave it in there. I saw the bottom continuing to darken so I took it out of the skillet and put it on a plate. Yep, I've done a few crazy things the past couple years but this one has to be right up there at the top of the list. Crazy or not, this is definitely going to get done again. The advent of the "pizza dome" has been a game changer. Stuff just cooks so much more evenly top and bottom than just putting them on the grill without it. I always had either the bottom burned or the top raw but this balances the heating a bunch. Well folks, that's a wrap. I'll try not to post anything else for a while but this was just too cool not to share.See y'all in a couple weeks,
Robert
