Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Breakfast Sausage Bread
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- #72643
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 loaves (1 lb. size) frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 1/2 cup fresh mushrooms, diced
1/2 cup onion, chopped
3 eggs
1 1/2 cup Mozzarella cheese, shredded
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
directions
Allow dough to rise until nearly doubled.
Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Set aside to cool.
Beat 1 egg; set aside. Beat remaining 2 eggs; add to sausage mixture. Add cheese and seasonings, mixing well.
Roll each loaf of dough into a 16x12" rectangle. Spread half of the sausage mixture on each loaf to within 1" of edges. Roll up jelly-roll style, starting at a narrow end; seal edges.
Place in a greased baking sheet. Bake at 350 degrees for 25 minutes; brush with the reserved beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.
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nutrition data
Nutritional data has not been calculated yet.
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