Breakfast Sausage Rolls Food

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.

SAUSAGE BREAKFAST ROLLS

Steps:

• Cook sausage and drain. Let cool and mix with cream cheese. Put 3-4 tablespoons full of sausage and cream cheese mixture into each cresent roll. Roll cresent roll as usual and bake for 15 minutes or until golden brown on top. Any leftover mixture will store in frige or freezer for next batch.

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 QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

BREAKFAST SAUSAGE ROLLS

Steps:

• Allow dough to rise until nearly doubled.
• Cook and crumble sausage. Add mushrooms and onions.
• Cook and stir until sausage is brown and vegetables are tender.
• Drain and cool.
• Beat 1 egg and set aside. Add to sausage mixture 2 eggs, cheese and seasonings.
• Roll each loaf of dough into a 16x12 inch rectangle. Spread each loaf with 1/2 sausage mixture, to within 1 inch of edges.
• Roll up, starting at narrow end, seal edges.
• Place on greased baking sheet. Bake at 350'F for 25 minutes; brush with beaten egg.
• Bake at 5-10 minutes longer or until golden brown.
• Serve warm.

SAVORY SAUSAGE BREAKFAST ROLLS

Steps:

• Preheat oven to 350ºF.
• Find lengthwise seam in dough; beginning at seam, gemtly unroll dough into a rectangle on a lightly floured surface.
• Roll dough into 13x8" rectangle; brush with butter, leaving a 1/2" border.
• Combine sage, salt, crushed red pepper flakes (if using), & sausage.
• Sprinkle sausage mixture evenly over dough, leaving a 1/2" border; top with cheese.
• Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll.).
• Cut1 (1/2" thick) crosswise slice from each end; discard.
• Slice roll into 12 (1/2" thick) pieces; arrrange in a 13x9" baking dish coated with cooking spray.
• Bake at 350ºF for 28 minutes or until golden.
• Serve with lemon wedges.