CHEESY SAUSAGE BREAD
This fun and hearty pull-apart bread is prime game-day food.
Provided by BHG Test Kitchen
Time 2h10m
Number Of Ingredients 14
Steps:
- In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.
- In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350°F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.
- Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
- Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.
Nutrition Facts : Calories 365 kcal, Carbohydrate 26 g, Cholesterol 62 mg, Protein 14 g, SaturatedFat 10 g, Sodium 606 mg, Sugar 5 g, Fat 23 g, UnsaturatedFat 6 g
BEST BRITISH SAUSAGE ROLL
Steps:
- Gather the ingredients.
- In a frying pan, heat the vegetable oil on medium heat and add the onion to cook for approximately 7 minutes, or until it starts to lightly brown.
- In a large mixing bowl, add the sausage meat, cooked onion, and 2 of the eggs. Season with a couple of pinches of black pepper and a good sprinkling of salt. Mix well until all the ingredients are thoroughly and evenly combined.
- Preheat the oven to 400 F. On a lightly floured surface, roll out the pastry into two 8- by 10-inch rectangles. Cut each rectangle into 2 long strips (4 total) and rest them in the fridge for at least 10 minutes.
- Place the cold pastry onto 2 lightly greased baking pans. In the center of each pastry, form the sausage meat into a long sausage the length of the pastry strip. Beat the remaining egg in a small bowl and lightly brush the edges of the pastry.
- Fold the pastry over the meat filling to form long rolls. Flip the sausage roll over so the seam is underneath. Lightly brush the top surface with egg.
- Cut the rolls into 1 1/2-inch lengths. Or vary the length to the style of roll you want.
- Cook in the preheated oven for 20 minutes or until golden brown. Leave them to cool before packing them into your picnic basket or lunch box, or simply eat them right away. Enjoy.
Nutrition Facts : Calories 717 kcal, Carbohydrate 36 g, Cholesterol 104 mg, Fiber 1 g, Protein 18 g, SaturatedFat 13 g, Sodium 1065 mg, Sugar 2 g, Fat 56 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g
CHEESE & MARMITE SAUSAGE ROLLS
Love Marmite? We're staking our bets on these being the best sausage rolls you've ever tasted. Cut them into mini portions as a canapé or keep them longer for a filling lunch
Provided by Barney Desmazery
Categories Canapes, Lunch, Snack, Supper, Treat
Time 1h20m
Yield Makes about 16
Number Of Ingredients 6
Steps:
- Roll the pastry out on a lightly floured surface to a rectangle roughly A4 size (30 x 21cm). Drizzle and gently spread over half the Marmite and evenly scatter with two-thirds of the cheddar. Fold the two ends of the rectangle into the middle, then fold everything in half again so the pastry is like a book, then fold in half again so you have a tight block of pastry. Cover with cling film and put in the fridge for at least 10 mins.
- Tip the sausagemeat into a large bowl with the remaining Marmite and cheese and add 3 tbsp of cold water and squish or mix everything together.
- Roll out the pastry to a neat rectangle, roughly 35 x 30cm. Trim the edges with a knife so they are perfectly straight, then cut in half lengthways so you have two long strips. Divide the sausage mix in two and mould each half along the middle of each strip in a cylindrical shape, leaving a decent border at either side. Brush the border and top of the sausage mix with beaten egg and roll the pastry over to encase the sausage, tightly pressing both edges of pastry together by crimping or pressing down gently with a fork.
- Cut the sausage rolls into a length that suits. Place on a baking sheet and chill again for at least 20 mins or until ready to bake (chilling the pastry now will stop it from splitting as it cooks). Can be made up to a day ahead or frozen for a month. To cook from frozen, just add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls liberally with egg and bake for 30-35 mins until the pastry is deep golden - don't be scared to take them to the edge of dark golden and slightly charred around the edges. Lift from the tray to a rack immediately or they'll stick to the tray and leave to cool for at least 10 mins then eat hot, warm or leave to go cold and pack into a lunchbox.
Nutrition Facts : Calories 200 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
CHEESY SAUSAGE CRESCENT ROLL
This is a recipe I got from my sister who said that EVERY time she had taken it somewhere, it disappeared quickly, people raved and wanted the recipe--and I found it to be the case as well. It's a winner in my book!
Provided by Rebecca Ruth
Categories Pork
Time 50m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Brown sausage and drain.
- Add cream cheese and stir until melted and mixed thoroughly. Set aside.
- On cookie sheet roll out package of crescent rolls as one rectangular piece--pinch perforations closed.
- Spread sausage/cheese mixture onto crescent roll 1" from the sides.
- Starting at one end, roll up.
- Pinch ends closed.
- Move roll to center of cookie sheet using two spatulas placed under ends to avoid breaking the roll apart.
- Beat egg and brush over entire roll. Wipe any excess thoroughly from cookie sheet to avoid crusting at the bottom of the roll.
- Sprinkle poppy seed over the top of roll.
- Bake at 375 degrees for 30 minutes.
- Before serving let set for 30 minutes.
Nutrition Facts : Calories 258.9, Fat 16.3, SaturatedFat 8.2, Cholesterol 91.6, Sodium 307.2, Carbohydrate 21.4, Fiber 1.4, Sugar 2.9, Protein 6.9
CHEESY BREAKFAST EGG ROLLS
Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! -Anne Ormond, Dover, New Hampshire
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean., In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture., Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein.
CHEESY SAUSAGE ROLLS
Bake these comforting bread rolls in a muffin tin - they're filled with cheddar, bangers, spring onions and garlic butter
Provided by Sarah Cook
Categories Buffet, Side dish
Time 2h10m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Make up the bread mix following pack instructions. Set aside somewhere warm-ish to rise, in a bowl covered with oiled cling film, while you get everything else ready. Slice the cooked sausages into just under 1cm slices.
- Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm-ish for 30 mins to puff a little.
- Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.
Nutrition Facts : Calories 294 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium
SAUSAGE CREAM CHEESE CRESCENT ROLLS
Sausage Cream Cheese Crescent Rolls are made with just 4 ingredients! These flaky crescent pastries make the perfect party appetizer or breakfast treat.
Provided by insanelygood
Categories Appetizers Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine the sausage crumbles, softened cream cheese, and shredded cheese.
- Roll out the crescent roll and separate into triangles.. Cut each triangle in half, lengthwise.
- Spoon a tablespoon of the sausage mixture onto each roll. Roll up the dough starting with the thick end. Place the crescent rolls on the lined baking sheet.
- Bake for 15 minutes or until golden brown. Serve and enjoy!
Nutrition Facts :
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- Preheat the oven to 200°C, 400°F, Gas Mark 6. Meanwhile, heat the oil in a frying pan and fry the onion for a few minutes until softened. Spoon the onion into a bowl and add the Herbes de Provence, sausagemeat, purée and cheese. Season with salt and pepper and mix well.
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