Categories: Slow Cooker
Ingredients
- 41/2 oz. Mozzarella Slices
- 24 oz. Italian Pork Sausage Links
- 4 Tbsp. Roasted Red Pepper Pesto
- 12 fl. oz. Marinara Sauce
- 1/4 tsp. Red Pepper Flakes
- 1 Tbsp. Italian Seasoning Blend
- 4 Tbsp. Tomato Paste
- 6 oz. Sliced Red Bell Pepper
- 6 French Rolls
Directions
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If using any fresh produce, thoroughly rinse and pat dry
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Please read and follow all instructions in your slow cooker manual. Cook with a lid for the entire recommended cooking time; make sure to check that meal is fully cooked before eating. Use oven mitts or a towel when handling lid or pot.
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Prepare a baking sheet with foil
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Place slow cooker liner in slow cooker, if desired. If using an electric pressure cooker, fold top edges in before putting on lid. Combine tomato paste, ¼ cup water, marinara, red pepper pesto, and seasoning blend in slow cooker. Top with sausages. Turn slow cooker on to high heat. Cover, and cook until sausage reaches a minimum internal temperature of 160 degrees, 3½ hours.
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After 3½ hours, preheat oven to 400 degrees. Add peppers to slow cooker. Cover, and cook until peppers are softened, 30 minutes.
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Halve cheese diagonally. Open rolls slightly, leaving hinge attached. Place rolls cut side up on prepared baking sheet. Top with cheese. Bake in hot oven until cheese is melted, 4-5 minutes.
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Plate dish as pictured on front of card, topping rolls with sausage and sauce. Garnish with red pepper flakes (to taste). Halve sandwiches to serve, if desired. Bon appétit!