Save this filling breakfast bread for a morning when you aren't rushed. Young bakers will enjoy helping fill and then braid the dough. Feel free to substitute a milder cheese in place of the Monterey Jack.
1 (13.8-ounce) can refrigerated pizza crust dough
1 tablespoon olive oil
1/4 cup chopped onion
4 ounces chicken sausage with apples, chopped
2 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup (1 ounce) shredded mild cheddar cheese
1 large egg white, lightly beaten
How to Make It
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
Heat oil in a large skillet over medium heat. Add onion and sausage; cook 8 minutes or until lightly browned. Stir in eggs; cook 1 minute or until set. Remove from heat.
Sprinkle Monterey Jack cheese lengthwise down center of dough, leaving a 2 1/2-inch border on each side. Spoon egg mixture over cheese. Sprinkle cheddar cheese over egg mixture.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Alternately arrange strips diagonally over filling. Fold ends under to seal. Brush with egg white.
Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut into slices.
Used whole-grain pizza crust, prepared the night before and allowed to rise overnight in the fridge. Skipped the onions; could have used more eggs. A picture would have been helpful in making the criss-cross pattern. Would make again with more filling.
I made this for our church "gathering room" which was our turn to host this month. Was very easy to do & you can change-up your meat or cheese preference which I did. Left out the onion (only because of breath consciousness- for close proximity) Thanks.
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