1/2 pound Hot Italian sausage, cooked and crumbled 1 (7-ounce) jar pitted Kalamata olives, chopped coarse 1 1/2 cups diced scallions 1 pound ripe Roma tomatoes, Peeled and chopped 8- 10 0z. mozzarella cheese, grated (about 1 1/2 cups) 1 cup grated Parmesano Reggiano cheese 3 cloves crushed garlic 2 teaspoons salt 1/4 teaspoon pepper 2 teaspoons dried basil 1 teaspoon dried oregano 1/4 cup white wine vinegar 1/2 cup extra virgin olive oil 10 hard crusty rolls (Sourdough works well) Mix the sausage, olives, onion, Roma tomatoes and cheeses in a large bowl. Set aside. Combine the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a blender or a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside. Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then scoop out the soft inside. Make sure you leave some bread on the bottom. The remainder of the bread can be saved to make bread crumbs or bread pudding. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each torpedo individually. Bake in a 350 degree oven for 20 to 25 minutes.
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