Breakfast Sausage Bread Roll Food

BREAKFAST SAUSAGE BREAD

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.

FRENCH BREAD SAUSAGE BREAKFAST ROLL

Steps:

• Lightly grease a cookie sheet.
• Open the French loaf and find the crease.
• Unroll the loaf on a cookie sheet.
• Fry sausage into small pieces.
• Drain and put a line of sausage on the loaf.
• Roll over once or twice and put another line of sausage.
• Finish rolling over the loaf.
• Cook at preheated oven for 11-15 minutes.
• Cut into slices and serve topped with your favorite breakfast gravy. find a great recipe on this website.

BREAKFAST SAUSAGE BREAD ROLL

Steps:

• Thaw dough at room temperature until about double in size.
• Brown sausage with onions, oregano, and a dash of garlic powder. Drain.
• Separate one of the eggs, setting aside the white for later.
• Place the other egg and the egg yolk from above in large bowl with cheeses. Add sausage mixture and toss all together.
• Cover a cookie sheet with foil and flatten out dough to cover.
• Spread meat mixture over dough.
• Roll dough up in jelly-roll style (i.e., from long end to long end) with mixture inside. Pinch seam together to seal.
• Place seam-side down on cookie sheet. Brush top with reserved egg white.
• Bake at 350 degrees for 40 minutes.
• After baking allow to cool for 10 minutes, then cut into slices about 1-inch thick.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

SAUSAGE BREAD ROLL

Steps:

• Note:I substitute drained cottage cheese for Mozzarella and parmesan.
• Cook sausage in frying pan and drain.
• In a large bowl, combine sausage, mozzarella, parmesan, 1 whole egg, and 1 egg white.
• Mix well.
• Add parsley, oregano and salt.
• Roll dough into a circle the size of a medium pizza.
• Spread sausage mixture on top and to within 1" of the edge.
• Roll up dough like a large jam roll or log cake shape, place on baking tray.
• Brush top lightly with beaten egg yolk.
• Bake at 350 degrees F for 45 minutes until golden brown.
• Let cool and slice in serving portions approxite to your"dog".
• Store in the fridge.

SAUSAGE BREAD

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.

BREAKFAST SAUSAGE ROLL

Steps:

• Allow dough to rise and double in size.
• Cook sausage, add mushrooms and onions.
• Cook until tender.
• Drain and cool.
• Beat 2 eggs, set aside.
• To sausage, add cheese and seasonings and the 2 eggs.
• Mix well.
• Roll each loaf of dough to about 16x12.
• Spread 1/2 of the mixture with in 1 inch of edge.
• Roll jelly roll style and seal ends.
• Put on greased cookie sheet.
• Bake at 350F degrees for 25 minutes.
• Beat remaining egg.
• Brush over the bread.
• Bake 5-10 minutes more, until brown.

BREAKFAST SAUSAGE BREAD

Steps:

• Preheat oven to 350 degrees.
• Pam a 9x13.
• Layer 1: line it with one tube of crescent rolls.
• Layer 2: Brown & Drain sausage. Add on top of crescent rolls.
• Layer 3: Drain cottage cheese very well; add egg, garlic salt, onion powder & parmesan. Add on top of sausage.
• Layer 4: Add Mozzarella cheese.
• Layer 5: Top with crescent rolls.
• Bake for approximately 45 mins.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.