I've been saving my fashion/foodie magazines for years, so a few weeks ago I decided that a little Spring cleaning was in order. As I perused my stack of oldies but goodies I discovered a Rachel Ray from a few years back. I went through & ripped out a bunch of recipes & let my husband pick out a few that he wanted to try before he left. Yesterday I got around to finally making the stromboli bread and I have to say, it was probably the best sandwich I've ever had! He agrees! I actually had to pat myself on the back-- but in all honesty, it was so easy, which makes this recipe a godsend! The prep work and baking time together took less than 30 minutes & the list of ingredients is fairly short. Did I mention it is very inexpensive? If you're

tired of turning out spaghetti with bolognese sauce as your only Italian dish and want to mix it up a bit, this is a delicious yet still cheap alternative. One thing I will say is that it is best right out of the oven & although still tasty the next day, not quite as good. Bon appetit!

One 16-ounce loaf Semolina Bread

Salt

2 bunches broccoli rabe, cut into 3-inch pieces

2 tablespoons extra-virgin olive oil (EVOO)

1 pound bulk spicy pork/chicken sausage

3 cloves garlic, chopped

Pepper

Freshly grated nutmeg (optional) *I put about 1/4-1/2 teaspoon in!

2 cups shredded provolone cheese

1 cup grated parmigiano-reggiano cheese (3 generous handfuls)

8 thin slices mozzarella cheese

Pat's Stromboli Bread: Serves 4

1. Preheat the oven to 375. Slice bread lengthwise & hollow out the top & bottom pieces to make room for the filling. *I would suggest cutting into 4-6 inch sections per person prior to adding the sausage mixture.

2. In deep skillet bring 2 inches of water to a boil. Salt the water & add the broccoli rabe, simmer for 5 minutes.

3. In another skillet, add EVOO & brown sausage over medium heat, about 8 minutes. Add the garlic and cook for 2 minutes. Add the broccoli rabe, season with salt & peper & nutmeg, if wanted.

4. Fill the bread shell with the sausage mixture. Top with the provolone, parmiagiano, mozzarella and bread lid. Wrap the sandwhich in foil & bake for 10-15 minutes.