SAUSAGE BREAD
Flavored with herbs and garlic and stuffed with sausage and gooey cheese, this slice-and-share Sausage Bread is party food at its finest. And it's a cinch to make, thanks to prepared pizza dough (look for it in the bakery section at the supermarket) and garlic-and-herb spreadable cheese (such as Boursin). Hot or sweet Italian sausage will taste great in the filling, and you can substitute chicken or turkey sausage for the pork, if you prefer. Rolling the dough into a jelly roll shape is easy: Start on one long side and roll it up in sections, tucking in the ends as you go to keep the whole thing sealed. When you're ready to bake it, be sure to place it seam side down on the baking sheet. You can serve Sausage Bread with pesto or warmed jarred marinara sauce for dipping if you'd like, but it is delicious all on its own, with no sauce.
Provided by Karen Schroeder-Rankin
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Cook sausage in a large skillet over medium-high, stirring often with a wooden spoon to break into small pieces, until sausage is browned and thoroughly cooked, 6 to 8 minutes. Remove sausage to a plate lined with paper towels to drain.
- Roll or stretch pizza dough into a 13- x 9-inch rectangle on a large piece of parchment paper or work surface. (If dough is too elastic, allow to stand at room temperature 10 to 15 minutes.)
- Spoon cheese spread onto prepared dough rectangle, and spread in an even layer over top, leaving a 1/2-inch border around all edges. Top cheese spread layer with an even layer of crumbled sausage, shredded cheese, and parsley. Starting at 1 long side, fold dough over in half so long ends meet, pinching edges together to seal. Place filled dough roll on a parchment paper-lined baking sheet, seam side down. Brush with melted butter, and sprinkle with Italian seasoning.
- Bake in preheated oven until golden brown, about 30 minutes, covering with aluminum foil after 20 minutes to prevent excessive browning. Let stand on pan 10 minutes. Transfer to a cutting board, and cut bread using a bread knife.
SAUSAGE BREAD
This beef-and-bread roll is really easy to make. The seasonings give the beef a flavor like sausage, hence its name.-Jan Young, Fort Smith, Arkansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beef, oregano, garlic powder, salt, red pepper flakes, sage, eggs and cheeses; set aside. , On a floured surface, roll bread dough into a 12-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of the edges. Roll up, jelly-roll style, starting at short end. Pinch the ends and seam to seal. Place seam side down on an ungreased baking sheet. Place in a warm place and let rise for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown and bread tests done. Brush with butter before serving.
Nutrition Facts :
PULL-APART SAUSAGE BREAD
This pull-apart bread is a savory breakfast or brunch bread recipe that is a delicious alternative to traditional sweet breakfast or brunch breads.
Provided by DOJOBO
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 1h
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to cool completely.
- Open biscuits and cut each into quarters.
- Mix biscuit pieces, sausage, green chiles, and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan. Press mixture down slightly to make sure there are no air pockets.
- Bake in the preheated oven for 30 to 35 minutes, covering with aluminum foil during baking if top browns too quickly.
- Remove bread from the oven and let sit about 5 minutes before turning out onto a serving plate. Allow to sit 5 minutes more before cutting.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 38 g, Cholesterol 46.4 mg, Fat 27.7 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 10.9 g, Sodium 1551.1 mg, Sugar 6.6 g
ROASTED SAUSAGES, PEPPERS, AND ONIONS AND CHEESY BREAD WITH BLACK PEPPER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.
- While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.
- Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.
- Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.
BREAKFAST SAUSAGE BREAD
Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool., Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet., In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm. Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.
Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 176mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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- Cook the sausage in a large skillet over medium-high heat. Stir frequently and break it up into small pieces. Cook for about ten minutes or until the sausage is no longer pink. Use a slotted spoon to remove the sausage and drain well on paper towels. Set aside.
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