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Category: Hot
Prep Time: Cook Time: Total Time:
1 1/2 lbs ground pork sausage
3 eggs, lightly beaten
2 tsp finely chopped fresh basil
1/4 tsp black pepper, ground sage, ground cloves and ground allspice
1/2 tsp salt
2 cups coarsely grated mozzarella
1 cup freshly grated Parmigiano Reggiano
2 (1 lb) pkg refrigerated pizza dough
1/4 cup flour, for working the dough
Garnish: 2 cups whole-grain mustard
Preheat the oven to 375. Saute the sausage in a skillet over medium-high heat, breaking it up the into small pieces, until completely brown and cooked through. Remove from the pan and drain on paper towels.
Place the cooled sausage in a bowl with the eggs, seasonings and cheeses. Mix well.
Set one pound of the pizza dough on a lightly floured board. (A small amount of olive oil rubbed between your hands will assist in handling the dough.) Sprinkle the top of the dough lightly with flour and roll it out into a 10- by 12-inch rectangle, 1/2 inch thick. (The dough will form an uneven rectangle as it is rolled.)
Spread half the sausage filling over the dough, allowing a 1 1/2-inch border on all sides. Fold in the 1 1/2-inch border of dough and press down. Roll the dough into a jelly roll, beginning with a short side. Place the dough, seam-side down, on a baking sheet.
Make the second filled bread with the remaining ingredients and place it on the same baking sheet. Bake the breads about 40-45 minutes, until they are crusty and brown. Cool the breads on a wire rack.
Serve the breads warm on a cutting board. Place a serrated knife on the board. Put the mustard into a bowl on the side.
Let the guests serve themselves.
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CRUSTY SAUSAGE FILLED BREAD
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Category: Hot
Prep Time: Cook Time: Total Time:
1 1/2 lbs ground pork sausage
3 eggs, lightly beaten
2 tsp finely chopped fresh basil
1/4 tsp black pepper, ground sage, ground cloves and ground allspice
1/2 tsp salt
2 cups coarsely grated mozzarella
1 cup freshly grated Parmigiano Reggiano
2 (1 lb) pkg refrigerated pizza dough
1/4 cup flour, for working the dough
Garnish: 2 cups whole-grain mustard
Preheat the oven to 375. Saute the sausage in a skillet over medium-high heat, breaking it up the into small pieces, until completely brown and cooked through. Remove from the pan and drain on paper towels.
Place the cooled sausage in a bowl with the eggs, seasonings and cheeses. Mix well.
Set one pound of the pizza dough on a lightly floured board. (A small amount of olive oil rubbed between your hands will assist in handling the dough.) Sprinkle the top of the dough lightly with flour and roll it out into a 10- by 12-inch rectangle, 1/2 inch thick. (The dough will form an uneven rectangle as it is rolled.)
Spread half the sausage filling over the dough, allowing a 1 1/2-inch border on all sides. Fold in the 1 1/2-inch border of dough and press down. Roll the dough into a jelly roll, beginning with a short side. Place the dough, seam-side down, on a baking sheet.
Make the second filled bread with the remaining ingredients and place it on the same baking sheet. Bake the breads about 40-45 minutes, until they are crusty and brown. Cool the breads on a wire rack.
Serve the breads warm on a cutting board. Place a serrated knife on the board. Put the mustard into a bowl on the side.
Let the guests serve themselves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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