ITALIAN SAUSAGE BREAD
This is an appetizer that my husband's Italian grandmother used to make when he was a kid. When we married, he made it for my family at the holidays and now it's our most requested dish. It's so easy and everyone will think you slaved over it. This recipe makes two loaves, and trust me, you'll want to make both. Grandma Tallini makes her own bread dough of course, and you can too, but I find pizza dough from the local pizzeria or from the supermarket deli works just as good and saves me a lot of time. Same thing goes for the marinara.
Provided by Faux Chef Lael
Categories Breads
Time 1h10m
Yield 2 loaves, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Line a cookie sheet with non-stick foil, set aside.
- Melt butter in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are carmelized.
- Remove the onions to a bowl, leaving the extra butter in the pan.
- Put the sausage into pan and chop it into bite sized chunks. Cook the sausage until it is browned.
- Add the onions back to the pan with the sausage and cover with a lid. Simmer on low heat for about 15-20 minutes, stirring occasionally. DO NOT let it burn.
- Meanwhile, preheat the oven to 350.
- Flour a surface and roll out one dough ball with a rolling pin until it is the size of a large pizza. Try not to let it get any thin spots or holes.
- When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. You will save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
- Roll the dough up like a cinnamon roll, but tuck in the ends like a burrito before you get to the end of the roll.
- Lay it with the flap down on the cookie sheet and brush with the egg white.
- Bake in the oven until golden brown, approximately 25-30 minutes. After baking, let the bread rest for 10 minutes before slicing.
- Repeat process for second loaf.
- Slice and serve with marinara sauce for dipping.
ITALIAN SAUSAGE BREAD
Make and share this Italian Sausage Bread recipe from Food.com.
Provided by Aroostook
Categories Yeast Breads
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Bread:.
- Put flour, salt and sugar in a large bowl, mix.
- Add shortening.
- Pour hot water over mix and start combining.
- Add dissolved yeast, and continue mixing.
- Add more hot water until a soft dough is formed.
- Sprinkle with more flour when the dough gets sticky.
- Continue to knead to form a grainy soft dough.
- Remove dough from bowl.
- Add olive oil to bowl and roll dough around until coated with oil.
- Place dough in a warm place to rise and cover with a clean dishcloth.
- Allow to rise until doubled.
- Filling:.
- Cook sausage in a fry pan until almost cooked through then add beef.
- When almost browned add green onions.
- Add salt and pepper to taste.
- Let cool.
- When dough has doubled in size take 1/2 of the dough and roll to a 1-inch thick and 10-inch round circle.
- Spread 1 1/2 tablespoons of the shortening on top of the dough.
- Press 1/2 of the cheese chunks into the dough.
- Spread 1/2 the meat mixture on the dough.
- Next sprinkle 1/2 of the grated cheese on top of the meat.
- Roll the dough jelly roll style and place on a well greased cookie sheet with the end on the underside of the roll.
- Tuck ends under.
- Repeat the process for the second loaf.
- Let rise 20 to 30 minutes.
- Beat the egg in a small bowl and brush the top of each roll with the egg.
- Sprinkle with sesame seeds.
- Bake in a preheated 400 degree oven for 30 to 45 minutes until browned.
Nutrition Facts : Calories 429.8, Fat 24, SaturatedFat 8.2, Cholesterol 65.2, Sodium 567.5, Carbohydrate 32.8, Fiber 1.6, Sugar 1.7, Protein 19.4
ITALIAN SAUSAGE APPETIZER BREAD
So flavorful and comforting . . . perfect anytime!
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 8
Steps:
- In a skillet, brown sausage until no longer pink; drain.
- On a lightly floured surface, roll bread dough to a 16-inch x 12-inch rectangle. Transfer dough to a greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with the sausage, peppers, olives and cheese. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
- Bake at 400 degrees F for 20-25 minutes or until golden brown. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 16.1 g, Cholesterol 40.5 mg, Fat 14.8 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 6.4 g, Sodium 539.3 mg, Sugar 1.7 g
ITALIAN SAUSAGE BRUSCHETTA
Sometimes I garnish each slice of this bruschetta with a sprig of fresh basil. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto., Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on 1 side with oil. Broil 3-4 in. from the heat until golden brown, 30-45 seconds on each side. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm.
Nutrition Facts : Calories 131 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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ITALIAN SAUSAGE APPETIZER BREAD | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (1)Total Time 45 minsServings 6-8
- If using sausage links, remove and discard casings. In a skillet, brown sausage until no longer pink.Transfer fully cooked sausage to a double layer of paper towels to drain.
- Meanwhile, on a lightly floured board, roll bread dough to a 16" x 9" rectangle. Transfer dough to a rimmed baking sheet that has been lined with parchment paper or sprayed with non-stick cooking spray. Repeat with remaining loaf.
- In a small mixing bowl, combine cream cheese and garlic. Divide this mixture between the two loaves, spreading out over the center third of each. Top each with half the sausage, have the chopped peppers, and half the cheese. Fold ends of dough in and over filling and then fold over the sides, one on top of the other, smoothing the loaf out with your hands and pinching the seam to seal. Brush lightly with milk and sprinkle with poppy seeds. Cut slits across loaves about every 2" to vent.
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