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
SAUSAGE BREAD
This is my version of a recipe that's been bouncing around my family for years. It's more Italian than barbecue, but who cares? It's definitely a crowd pleaser. We get our fresh bread dough from the Columbus Bakery, a legendary family-run bakery in Syracuse.
Yield feeds 8 to 12
Number Of Ingredients 11
Steps:
- Remove the bread dough from the bag it was sold in, and shape it into a ball. Set it on a lightly oiled cookie sheet and cover with a dish towel. Let it rise at room temperature for about 1 hour, or til doubled in size.
- Preheat the oven to 375°. Pour the oil into a large skillet. Fling in the onions and peppers, along with a pinch of salt and pepper. Sizzle over medium-high heat til soft. Toss in the garlic and cook for 1 minute more. Crumble in the sausage and cook, chopping and stirring to break up the meat into small pieces. Once it loses its pink color, slide the pan off the heat. Drain the cooked mixture in a colander and let it cool down.
- Stretch the dough out into a 15-inch square. Cover with the provolone, leaving a 1-inch border around the edge. Top with the sausage mixture, followed by the olives and Pecorino Romano. Wash and dry the basil leaves, chop them, and sprinkle over the stuffing ingredients.
- Grab the edge of the dough nearest you with two hands, and fold it up over the filling to the middle of the square. Flop the newly folded edge nearest you over again, this time three-fourths of the way up the square. Now reach over and bring the last part of the square-the part farthest from you-toward you and up onto the top. Pinch the dough together along the length of the seam and along the edges to seal.
- Oil a large jelly roll pan, and carefully flip the loaf onto the pan, seam side down. Brush the bread with oil and bake for 45 minutes, til golden brown. Cool for at least 20 minutes, and then cut into 1-inch slices. Serve warm.
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.
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 :
SAUSAGE BREAD
Make and share this Sausage Bread recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preaheat oven to 350 degrees.
- Fry the sausage and onion together.
- Drain.
- Pam or grease a cookie sheet.
- Shape your dough into a rectangle and brush with half of the beaten egg.
- Place the sausage and onion on top to within about an inch of the sides.
- Add the mushrooms and top with the cheese of your choice.
- Roll the dough into a loaf, tucking the ends.
- Brush the top with the remainder of egg.
- Bake 30 minutes.
- Cool before cutting (If you can wait that long).
SAUSAGE BREAD
Provided by Mimi Read
Categories dinner, weekday, main course
Time 1h
Yield About 25 portions
Number Of Ingredients 20
Steps:
- In a small bowl, combine cayenne pepper, paprika, thyme, 1 teaspoon salt, chili powder, black pepper, white pepper and bay leaves; set aside. In a skillet over medium heat, heat oil and add sausage. Sauté 1 minute, add spice mixture and cook until lightly browned, about 2 more minutes.
- Add onion, celery, bell pepper and jalapeño. Sauté until softened, about 5 minutes. Add tomatoes and Worcestershire sauce and cook until liquid is almost evaporated, about 20 minutes. Stir in flour, add 2 tablespoons water, and cook until thickened, 1 to 2 minutes. Remove from heat and add scallions. Season with hot sauce and (if desired) additional salt to taste.
- To assemble: Preheat oven to 400 degrees. Roll out a single biscuit into a 3-inch disk. Holding disk in palm of your hand, place a heaping tablespoon of filling in center; lift edges to close dough around filling. Seal dough by twisting it, and place it with seam (twisted) side down on an ungreased nonstick baking sheet. Repeat to use all filling and all or most of the dough. Bake until lightly browned, 10 to 20 minutes depending on type of dough used.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams
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