Even though I make it with a Vegetarian, Meatless Sausage, you can certainly use your own choice of Sausage.
|I also use this to make Breakfast Sausage Patties.|
Vegetarian Stuffed Bread Roll
Here's what you'll need:
Preheat the oven to 325 degrees.
A Sheet Pan lined with Parchment Paper.
1 - (1 Pound Loaf) of Frozen Bread Dough, thawed.
2 TBS Olive Oil (Omit if using real Sausage)
1 Package of Gimme Lean Vegetarian Sausage
1/2 C Chopped Onion
1 - Box of Frozen Spinach, thawed and squeezed dry. (Separate into Pieces)
6 oz. of Shredded Swiss or Cheddar Cheese
1/4 C Grated Parmesan Cheese
1/2 TBS Chopped Fresh Parsley
2 Eggs, (1 separated)
1/4 C Diced Red Bell Pepper, or a combination of Red and Green. (Added to the Skillet to Sauté)
1 - Can of Sliced Mushrooms, drained and diced. (Added to the Skillet to Sauté)
I could also see the addition of Scrambled Eggs Sprinkled over the top of the Sausage Mix
just prior to Rolling the Dough.
And, as a Texan, I serve it accompanied with a Side of Salsa. (Homemade or Pace Chunky Salsa)
In a Large Skillet on Medium High Heat:
Oil, until hot.
Sauté for 5 minutes.
Remove from heat.
Set aside to Cool completely.
In a Large Mixing Bowl:
One Whole Egg and the Yolk from the Second Egg
Stir to Mix well.
On a Flat, lightly Floured Surface:
Roll out the Dough into an 11" X 17" Rectangle.
Spread the Filling over the Dough, leaving a 1/2" Border on all 4 side.
Roll the Dough tightly to form a Log. (Tuck in the Dough at each end.
Beat the remaining Egg White with 1 TBS of Water.
Brush the Dough.
Transfer the Roll to the Sheet Pan.
Bake for 45 minutes, until Golden Brown.
Transfer to a Cutting Board.
Slice and Serve Hot.
Peace in the Kitchen.