Sausage & Pepper Sheet Pan Sandwiches

Buns filled with sausage and peppers were always on the table when I was growing up. Here’s how I do it the easy way. Just grab a sheet pan, slice up the ingredients, then let your oven do the work. —Debbie Glasscock, Conway, AR Prep: 20 min. • Bake: 35 min. Makes: 6 servings

1 lb. uncooked sweet Italian turkey sausage links, roughly chopped

3 medium sweet red peppers,

seeded and sliced

1 large onion, halved and sliced 1 Tbsp. olive oil

6 hot dog buns, split

6 slices provolone cheese 1. Preheat oven to 375°. Place sausage pieces in a 15x10x1-in. sheet pan, arranging peppers and onions around sausage. Drizzle olive oil over sausage and vegetables; bake, stirring mixture after 15 minutes, until sausage is no longer pink and vegetables are tender, 30-35 minutes.

2. During last 5 minutes of baking, arrange buns cut side up in a second sheet pan; top each bun bottom with a cheese slice. Bake until buns are golden brown and cheese is melted. Spoon sausage and pepper mixture onto bun bottoms. Replace tops.

Per serving: 315 cal., 15g fat (5g sat. fat), 43mg chol., 672mg sod., 28g carb. (7g sugars, 2g fiber), 18g pro.

Test Kitchen tip:

Serve it family style: Swap out the hot dog buns with a large loaf of

French bread cut in half lengthwise.