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|EVERY FEW MINUTES|
|ITALIAN SAUSAGE BREAD RING|
1 (1 lb.) loaf frozen bread dough
1 lb. mild Italian sausage
1/2 tsp. Italian herb seasoning (or 1/4 tsp. each dry basil & oregano leaves)
1 1/2 c. (6 oz.) shredded Mozzarella or Jack cheese
1 tbsp. grated Parmesan cheese
Let the bread defrost in the refrigerator overnight, or let stand at room temperature for 2 to 2 1/2 hours.
Remove sausage from casing and cook in a frying pan set over medium high heat until brown and crumbly. Remove the pan from heat, drain off all the fat and set the pan aside to cool. Beat 1 of the eggs and add sausage with the herb seasoning and Mozzarella, stirring to blend.
On a lightly floured board, roll and stretch the bread dough into a 6"x18" rectangle. Spoon sausage mixture evenly over dough to within 1/2" of edges. Then roll up dough, starting from a long side; pinch seam firmly to seal.
On a large baking sheet, shape roll into a ring. Pinch ends together firmly to seal. Slash the top of the ring with a sharp knife, making 1/2" deep cuts about 1 1/2" apart. Beat the remaining egg and brush over bread ring; sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled in size, about 35 minutes.
Bake the bread in a 350 degree oven for 30 minutes or until golden brown. Serve warm. Or cool to room temperature, wrap securely in foil, and freeze. To reheat, unwrap and defrost the bread completely, then place on a baking sheet. Cover bread loosely with foil and heat in a 350 degree oven for 15 minutes. Uncover and continue heating for 15 minutes more or until bread is hot throughout. Makes 8 to 10 servings.
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