What's for dinner tonight? Italian Sausage Stuffed Baguettes

Great tailgate bring along!

Italian Sausage Stuffed Baguettes (I double the stuffing ingredients to have leftover to put into omelets etc.)
• 4 tablespoons olive oil
• 2 ounces chopped sweet an hot Italian sausages
• 1/2 cup chopped Vidalia or other sweet onion
• 1/2 cup chopped green and red bell pepper
• 2 demi baguettes
• 1 cup shredded mozzarella cheese
• 1/2 cup, plus 2 tablespoons grated Parmesan cheese
Yields: 16-20 1-inch slices, serves 8-10 people
Preheat oven to 375°F.
Pre bake your sausage, once cooked put them into a food processor and just pulse lightly to small pieces. Set aside in a large bowl. In a sauté pan over medium heat, add oil, then your peppers, then add the onions. Stir while cooking until onions and bell peppers are tender. Allow to cool. Add this to your Bowl of chopped up sausage.
With a serrated knife, cut about 2 inches off one tip of each baguette; reserve the trimmed ends. Using the knife, hollow out the inside of each baguette leaving just an 1/8 inch of bread around the edges. Be careful to not puncture the outside of the bread from the inside while hollowing each baguette. Save the scooped-out bread for breadcrumbs. When looking for the right shape of baguette, try an get the most rounded demi loaf.
To the large bowl, add the mozzarella cheese. Stir to combine. Mind you, you can add anything to this recipe or change all ingredients to your liking ;)
Use a spoon to fill each baguette with the filling. Use the handle of a wooden spoon or something similar to pack the stuffing in tight. When done with each, invert the reserved trimmed end of each baguette into the open end of each baguette to create a seal. Tightly wrap each in aluminum foil and bake for 25 minutes. Remove from the oven and raise the temperature to 400ºF. Open the aluminum foil and return to the oven uncovered and cook until golden, about 5-8 minutes more.
Allow baguettes to cool slightly and, using a serrated knife, cut 1-inch slices along the length of each baguette. If transporting the baguettes to a party, slice and keep them in the form of a baguette, then wrap them back up in the same aluminum foil. These are great cold or room temperature.

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