Filled with sausage and cheese, these hit the spot on a chilly fall morning. We like reduced-fat pork sausage, but turkey sausage also works in these breakfast rolls.
1 (11-ounce) can refrigerated French bread dough
2 tablespoons butter, melted
2 teaspoons chopped fresh sage
1/4 teaspoon salt
8 ounces reduced-fat pork sausage, cooked and crumbled (such as Jimmy Dean)
3/4 cup (3 ounces) shredded Gruyère cheese
How to Make It
Preheat oven to 350°.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with butter, leaving a 1/2-inch border. Combine sage, salt, and sausage. Sprinkle sausage mixture evenly over dough, leaving a 1/2-inch border; top with cheese. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll). Cut 1 (1/2-inch-thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (1/2-inch-thick) pieces; arrange in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 28 minutes or until golden.
I thought these tasted good, but they turned out quite small and the proportions seemed "off". I had 12 oz. of leftover homemade pizza dough and a few ounces of cooked crumbled sausage to use, so I rolled the dough out to the specified dimensions and proceeded from there. A 1/2-lb. of sausage would not have fit on this amount of dough. The amount of cheese seemed excessive as well, as I achieved a good coating with just 2 ounces. They didn't rise much but this may have been due to the type of dough and the fact that it was whole-grain. Cutting 12 rolls didn't seem realistic either so I ended up with 10. I might make these again but I scratch my head sometimes at CL's math.
This recipe turned out well for me as a good weekend brunch that I served with chocolate croissants and good strong hot tea. I didn't have gruyere or swiss so I used cheddar cheese instead. The French bread was kind of a pain in the butt to work with, so I might use crescent rolls next time, though they might be too...squishy.
I love these! I make a batch of these in the beginning of the week and take them out as needed for breakfast. I use gimme lean "ground sausage style" and would like to try whole wheat dough next time to increase fiber. These make a wonderful breakfast on the go and 2 slices re-heat well at about 30 sec in the microwave.
I made these for a Sunday brunch with friends, and I honestly probably will not make them again. I used center-cut bacon instead of sausage (what I had on hand) and reduced-fat crescent-roll dough. I used about 1/2-tablespoon of melted butter and dried sage instead of fresh. I did have Gruyere on hand. I followed the suggested cooking time and probably overbaked by about 5 minutes--should have been watching them more closely. These were okay but not a hit--but again that could be because of the changes I made.
I really liked this recipe. I made it for a church breakfast and it was a big hit. I made only a couple of changes. Instead of using fresh sage, I skipped a step and bought sage-flavored sausage. Also, I didn't add salt to the sausage. I thought it was probably salty enough, and the cheese will be salty too. I couldn't find Gruyere cheese at my dinky grocery store, so I used an Italian blend. That didn't work the best--got too brown. I think I will use mozzarella next time if I can't find the Gruyere again. I loved how these looked like pretty little roses! I will be making this again.
We thought these were ok. I've made similar rolls using reduced-fat crescent roll dough, which tasted better. Also my other recipe spreads the bulk sausage out on the rolls while it is still raw, instead of cooking it first. That technique gets a more even spread of the meat.
Really disappointed. Made the recipe exactly as written, even using the fresh sage. Just felt it was bland and boring. Also, the french bread dough seemed a little tough. I wonder if a roll of crescent dough wouldn't make this a bit more tender and flaky. Won't make again.