Cheese And Sausage Flat Bread Recipes

SPICY ITALIAN SAUSAGE AND CHEESE BREAD

Steps:

• Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
• Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
• Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
• Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
• In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

OVEN-BAKED FLATBREAD WITH PESTO, MERGUEZ SAUSAGE AND MANCHEGO CHEESE

Steps:

• Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown.
• Place all ingredients in a food processor and process until smooth.
• Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.
• Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano.

CHEESE AND SAUSAGE FLAT BREAD

Steps:

• Combine rolls. Spray counter lightly with non-stick cooking spray and roll into a 10x15-inch rectangle.
• Place on a sprayed baking pan. Brush with olive oil and poke several times with a fork to prevent bubbles from forming.
• Cover with plastic wrap and let rise 30 minutes.
• Brown sausage and garlic and drain.
• Layer dough with chesses, sausage, red pepper and onions.
• Bake at 350°F 10-15 minutes.
• Sprinkle with parmesan cheese and basil and bake for 3-5 minutes more.

LASAGNA FLATBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.
• Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.
• Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.