Hot Sausage And Mozzarella Roll Recipes

CHEESY SAUSAGE STROMBOLI

Steps:

• In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined. , Turn onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside. , Punch dough down; divide in half. Roll 1 portion into a 15x10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down 1 side of rectangle to within 1 in. of edges. , Fold dough over filling; pinch edges to seal. Cut 4 diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm.

17 BEST SAUSAGE CASSEROLES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sausage casserole in 30 minutes or less!

HOT SAUSAGE AND MOZZARELLA ROLL

Steps:

• Thaw dough in refrigerator overnight or room temperature until just soft enough to yield to pressure of a fingerprint. (I doubled recipe #28008 and used it with success).
• Meanwhile prepare filling, place sausage and onion in a large skillet, cook 10 minutes stirring often breaking meat up with the side of a spoon. (If the meat doesn't want to break up -- convince it!).
• Pat out 1 piece of dough to flatten on a lightly floured surface. Roll dough into a 14x9 inch (or there abouts) rectangle. (Turn dough so that the long side is directly in front of you.) Sprinkle half of the cooled sausage, cheeses and parsley on the dough, leaving an inch or two from the far edge. Roll up dough, starting with the long side, enclosing like a jelly roll.
• Transfer roll, seam side down, to a lightly greased cookie sheet and tuck ends under.
• Repeat with remaining dough and filling.
• Brush the tops of both loaves liberally with egg mixture, sprinkle with sesame seeds if you wish. (Mom always did).
• Bake in a moderate oven, 375°, for 20-30 minutes or until crust is golden brown.
• Remove loaves to a serving platter and cut into 1 1/2 inch slices and serve.

SAUSAGE, PEPPER AND ONION HOAGIES

Steps:

• Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
• Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
• Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
• Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
• Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

ITALIAN SAUSAGE ROLLS

Steps:

• Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
• Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
• Preheat oven to 425° F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.

ITALIAN SAUSAGE STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
• Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
• Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
• Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
• Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

SAUSAGE MOZZARELLA SUPPER

Steps:

• In several large skillets, brown sausage; drain. In several large stockpots, combine the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Stir in sausage. , Grease eight 6-qt. baking dishes. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until cheese is melted.,

SAUSAGE, ONION, AND PEPPERS PIZZA ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Heat olive oil in a pan and add sliced peppers and onions.
• Stir and add Italian seasoning and garlic. Cook until peppers and onions are soft and set aside to cool.
• In the same pan, brown the sausage until it's fully cooked and remove from heat to cool.
• Roll out pizza dough into an oval about 14 inches (35 cm) wide and about 8 inches (20 cm) long. Place rolled-out dough on a piece of parchment paper.
• Along the center of the dough, layer the sausage, peppers, ham, salami, provolone, and mozzarella.
• Fold the longer sides in first, one at a time, and pinch the edges to seal.
• Cut off any excess dough and pinch together.
• Flip it over and apply an egg wash to the outside of the dough.
• Carefully, make two to three inch slits on the top for ventilation.
• Bake for 30 minutes, or until golden (times & temperatures may vary depending on the oven).
• Cut into 2 inch (5 cm) pieces & serve with marinara sauce for dipping.
• Enjoy!