Saturday, August 16, 2014

Italian Sausage Roll Bread

A great appetizer...or just because we love it! Italian staple, right next to pasta.  Now take that bread, add sausage, mozzarella, parmesan, seasonings, and you've got something extra special.
My dad made his own sausage, and I've never found any in the store that could compare.  I will say, though, Premio Italian Sausage is very good, and that's the only one I use for making anything using Italian sausage.   We prefer the hot sausage, but the sweet is fine, too. 

Dad also added greens to his sausage bread, escarole was his favorite.  My family prefers it without the escarole, but if you like it, go ahead and add some.  I'll bet spinach would be very good too!

Sausage Filling:

1 lb. hot or sweet Italian sausage (loose, or removed from links and broken up)
1 Tbsp. olive oil
1 Tbsp. garlic, minced
1 tsp. dried parsley
1 small onion, diced
salt & pepper  (Actually, I don't add either. It doesn't need it.)
4 c. shredded Mozzarella cheese
3 Tbsp. grated parmesan (to taste really, add more if you like)
2 (1 lb.) pkgs. of bread dough (or make my Easy Peasy Pizza Crust Dough.  Works great!)
1 egg white (save in a bowl to brush top with before baking)


Line a cookie sheet with non-stick foil, set aside
Heat olive oil 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 caramelized.

Remove the onions to a bowl, leaving extra oil in the pan.
Put the loose sausage into pan and cook until browned, being sure to break it up into small chunks.

Add the onion mixture back into pan with the sausage and cover.  Simmer on low heat for a few minutes, stirring occasionally.  Watch carefully as not to burn.
Preheat oven to 350'F.
Roll out one ball of dough onto a floured surface until it's a 8x14" rectangle.  Not to thin or you'll get holes in the dough.
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.  Save the other half for the second dough.  Cover with a layer of half the shredded mozzarella.
Roll the dough up lengthwise, like a cinnamon roll, and tuck in the ends before you get to the end of the roll, like a burrito.  Pinch the ends together to seal.
Lay it with the flap down on the cookie sheet and brush with egg white.  Cut slits in the top to let steam escape.
Bake in the oven until golden brown, approximately 25-30 minutes.  Let bread rest for 10 minutes before slicing.
Repeat with second bread dough or refrigerate it in a plastic bag for later use.
Use your favorite Marinara Sauce for dipping. 

"Then Jesus declared, "I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty."  -John 6:35

No comments:

Post a Comment