HOT SAUSAGE AND MOZZARELLA ROLL
This is, hands-down, my favourite dish in my whole life! I can't pin point why, it just is. I used to love watching Mom prepare the dough. She can really work wonders with yeast dough. I eat mine with ketchup on top. This could easily be altered to fit into any ones tastes: Use your favourite sausages, add spices to the meat, add spices to the dough, sprinkle spices on top of the dough... endless opportunities! **Plan ahead, the sausage needs to cool. Chilling time for the sausage is not included.
Provided by Saturn
Categories Breakfast
Time 1h10m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Thaw dough in refrigerator overnight or room temperature until just soft enough to yield to pressure of a fingerprint. (I doubled recipe #28008 and used it with success).
- Meanwhile prepare filling, place sausage and onion in a large skillet, cook 10 minutes stirring often breaking meat up with the side of a spoon. (If the meat doesn't want to break up -- convince it!).
- Pat out 1 piece of dough to flatten on a lightly floured surface. Roll dough into a 14x9 inch (or there abouts) rectangle. (Turn dough so that the long side is directly in front of you.) Sprinkle half of the cooled sausage, cheeses and parsley on the dough, leaving an inch or two from the far edge. Roll up dough, starting with the long side, enclosing like a jelly roll.
- Transfer roll, seam side down, to a lightly greased cookie sheet and tuck ends under.
- Repeat with remaining dough and filling.
- Brush the tops of both loaves liberally with egg mixture, sprinkle with sesame seeds if you wish. (Mom always did).
- Bake in a moderate oven, 375°, for 20-30 minutes or until crust is golden brown.
- Remove loaves to a serving platter and cut into 1 1/2 inch slices and serve.
Nutrition Facts : Calories 327.3, Fat 24.9, SaturatedFat 10.1, Cholesterol 80.1, Sodium 1010.7, Carbohydrate 5.2, Fiber 0.3, Sugar 1.5, Protein 19.8
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