Last Monday we made sausage and spinach strombolis. 1/2 hot & 1/2 mild Italian sausage, chopped frozen spinach (thawed and drained), mozzarella and parmigiana cheese. Brown the sausage, cool it, mix with the spinach and cheese, wrap individually into single-serving strombolis. Roughly three pounds of sausage makes 12 strombolis.

We’ve been eating them every day since Monday and had the last two yesterday.

I wouldn’t make it every day, but only because a recipe makes 12. However, I wanted to make it again after six days of eating them so I could eat them for another six days.