Ingredients
1
lb bulk pork sausage
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2
cup 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
Preparation
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.
