Time for another easy and convenient Sheet Pan Supper. The potential here for a variety of meals is wonderful! You can make sandwiches (which is what I did), toss with buttered noodles, or even enjoy it as is right off the sheet pan.
You can use your choice of sweet, mild, or hot Italian Sausage. I chose the mild version and served the filling on a toasted hoagie roll with melted Provolone Cheese. Simply delicious.
1 lb. uncooked Italian Sausage links, roughly chopped
3 medium bell peppers, seeded and thinly sliced
1 large yellow onion, thinly sliced
1 - 2 T. olive oil
Hoagie Rolls
Provolone Cheese
Preheat oven to 375 degrees F. Place sausage pieces on a rimmed baking sheet. Arrange onions and peppers around the sausage. Drizzle olive oil over sausage and vegetables and place in oven. Let bake 15 minutes and stir.
Return to oven for another 15 minutes until sausage is cooked through and the vegetables are tender, 20 minutes or so longer.
During the last five minutes of baking, arrange rolls on a baking sheet and lightly brush with olive oil. Top one (or both) sides of the roll with sliced Provolone cheese. Bake until rolls are browned and cheese is melted.
Spoon sausage and vegetable mixture onto bottom of roll and top with the melty cheese top portion.
Serve immediately.
Adapted from Taste of Home Magazine
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