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Pastry:

2 c. white flour
1/2 c. butter
1/2 tsp. salt
5 TB. chilled distilled water
1/2 tsp. lemon pepper

Filling:

1 lb. Trader Joe's Italian Chicken Sausage
2 TB. Trader Joe's olive oil
7 large Trader Joe's eggs
2 c. Trader Joe's half and half
1 small or medium sweet white onion
7 ounces chicken broth
1/2 tsp. sea salt
1/2 tsp. coarse ground black pepper
1/2 tsp. grated lemon peel
1 TB. worcestershire sauce
1 to 2 TB. Trader Joe's fresh basil, snipped into tiny pieces
2 large garlic cloves, minced
1 3/4 cups shredded cheese, cheddar and swiss mixed according to personal taste

Begin by preparing the pastry dough by blending the first 3 ingredients until the mixture crumbles. Add chilled water a tablespoon at a time until the dough pulls together. Form mixture into a ball and refrigerate 1/2 hour.

While dough is refrigerating, remove sausage from wrappings, and heat olive oil on medium high heat in skillet. Add sausage, and break sausage up into little bits with spatula as it cooks.

Drain suasage and set aside on paper towels.

Combine the remaining ingredients, one at a time in blender or stand mixer at high speed for about 30 to 60 seconds.

Remove dough from refrigerator and roll into a rectangle slightly longer and wider than traditional cookie sheet. Transfer the dough to the cookie sheet and sprinkle with lemon pepper.

Crimp the edges of the dough so that it is about 1/4 inch higher on sides of baking sheet to form a rim.

Layer grated cheese over the dough, distributing evenly.

Pour the filling from the blender on top of the dough and cheese. Then, sprinkle crumbled Trader Joe's Italian Chicken Sausage over the filling.

Bake at 375 degrees for approximately 45 minutes, or until golden brown and bubbly in the middle.

Remove from oven and let cool. May be served in larger squares as a main dish. Or, for appetizers, store pan overnight wrapped in refrigerator. Remove the baking sheet from the refrigerator just before the party and cut into 96 squares before serving on decorative trays.

Submitted on 08/31/2008 by skytoucher

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