Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun recipe your whole family will love. Great game day food!
Pizza Sausage Rolls
Baked goods, Breads, Italian, Kid-Friendly
Prep Time: 20 mins Cook Time: 30 mins Servings: Yield: 4 servings Source: skinnytaste.com
For bagel dough:
1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield
1 egg white, beaten (whole egg works fine too)
sesame seeds, for topping (optional)
2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio
4 slices provolone or mozzarella cheese
8 teaspoons pizza sauce or marinara
marinara sauce, for serving (optional)
Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If it’s too sticky, add a few extra sprinkles of flour.
Divide in 4 equal balls.
Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½” circle, about ¼” thick.
Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2” border.
Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.
Carefully bring both sides of the dough up, wrap one side around the sausage then the other.
Press dough together so it’s sealed around the sausage and place it on the prepared sheet pan seam side-down.
Repeat with remaining dough, sauce, cheese and sausage.
Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.
Allow to cool for 5 minutes then slice into 6 pieces and serve.
*I have not tested these with GF flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.
1 lb. raw pizza dough Egg wash (1 egg mixes with 1 tbsp water) 7 mozzarella sticks 1/4 c. melted butter 1/2 c. finely grated Parmesan 1 tbsp. Thinly sliced basil 1 tbsp. chopped parsley 1 tbsp. chopped rosemary 1 large clove of garlic minced Marinara, warmed (for serving)
Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside. On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total). Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden about 20 minutes. Meanwhile, whisk together melted butter, Parmesan, garlic and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.
“Forget the fast food–this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate.” – Cooking Light
Asian, Main Dish,
Cook Time: 20 mins Servings: Yield: 4 servings Source: cookinglight.com
2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
¼ teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
Combine first 8 ingredients, stirring until smooth.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Preheat oven to 300 degrees.Cream together sugar, honey, butter, and shortening.
Add in flour and salt.
Combine wet ingredients (eggs, almond extract, orange juice) and add into the mix.
Pour into greased and floured pan.
Bake at 300 for 90 min.
Let pound cake cool for 10 min.
Place plate over baking dish and flip cake onto plate – you may have to go around the edges with a rubber spatula carefully pulling the edges off of the dish.
Using a different plate, flip the cake once more so the cake is upright. The top forms a crunchy candy shell that’s always everyone’s favorite. (If you leave the cake in the pan, the cake will continue to cook and sink in the middle).
Cream together 1 cup of Philadelphia Cream Cheese with 1/2 cup of Lemon Whipped Honey (about 1/2 of the large jar). Drizzle over cake and sprinkle with lemon zest (optional).
Drizzle over cake and sprinkle with lemon zest (optional).
Prep Time: 20 mins Cook Time: 20 mins Servings: Servings: 4 Source: eatingwell.com
4 scallions, whites and greens separated
1 clove garlic, grated
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds, plus more for garnish, toasted
1 teaspoon honey
1 teaspoon mirin
1 ¼ pounds skin-on salmon fillet, cut into 4 portions
½ teaspoon salt
1 tablespoon canola or grapeseed oil
Preheat oven to 350°F.
Finely chop scallion whites and place in a small bowl (chop and reserve greens for garnish). Add garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey and mirin and stir to combine.
Pat salmon dry and sprinkle with salt. Heat canola (or grapeseed) oil in a large ovenproof skillet over medium-high heat. Add the salmon, skin-side up, and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and spoon the sauce over the top.
Transfer the pan to the oven and bake until the salmon flakes easily with a fork, 3 to 4 minutes. Sprinkle the salmon with scallion greens and more sesame seeds, if desired.
265 calories; fat 13g; cholesterol 66mg; sodium 561mg; carbohydrates 6g; dietary fiber 1g; protein 29g; sugars 3g; exchange other carbs; niacin equivalents 10mg; saturated fat 2g; vitamin a iu 354IU; vitamin b6mg.
I just made this recipe for carrot 🥕cupcakes. It only makes 6 and there’s just 3 left. THAT’s how much I cannot resist cream cheese frosting🙃
Carrot Cupcakes ★★★★★ Makes 6 servings Source: Two’s Company – a cookbook for couples
½ cup flour ½ cup sugar 1 teaspoon cinnamon ½ teaspoon baking soda dash salt ⅓ cup vegetable oil 1 tablespoon vegetable oil 1 egg, beaten 1½ teaspoons vanilla ¾ cup carrots — grated
Preheat Oven to 350 degrees.
Combine flour, sugar, cinnamon, baking soda, and salt in a bowl and stir to combine well. Stir together oil, egg, and vanilla, and pour into flour mixture. Add carrots and stir well.
Grease 6 muffin cups and pour batter in to come 2/3 the way up the cups. If batter almost fills cup, make a 7th cupcake. Bake for 25 to 30 minutes, then carefully work a knife around the edges of the cupcakes, to gently remove each one to cool thoroughly.
Prepare frosting. When cupcakes have cooled, spread each top generously with frosting. Either serve immediately or refrigerate. If refrigerating for more than a few hours, chill first to firm up frosting and then loosely cover cupcakes with plastic wrap.
Makes 6 generously frosted or 7 adequately frosted cupcakes.
Start by preheating the oven to 400°. Using a cheese grater, grate ½ stick of butter. The long, thin strands of butter guarantee a biscuit that’s flaky AF. To keep the butter cold, which also promises a well-layered biscuit, pop it into the freezer once it’s grated. While you’ve got the grater out, shred some cheese—you can use any kind of hard cheese you like, but I’m partial to a super sharp cheddar—until you’ve got ¾ cup cheese, plus a little extra for topping the biscuits.
In a large bowl, whisk together 2⅓ cups all-purpose flour, 2 tsp. salt, and 1 Tbsp. baking powder. Gather up whatever herbs you’ve got and finely chopped enough so that you’ve got 2 Tbsp. I like a combo of rosemary, sage, and thyme. Chives, parsley, or dill all work well too.
Add the chilled, grated butter to the dry ingredients and toss lightly just until the butter is coated in flour. Then, add 1 cup leftover mashed potatoes and continue tossing lightly until the potatoes have broken down into pea-sized pieces. There’s no need to worry so much about whether your mashed potatoes are super fatty or plain Jane—I’ve made this recipe with both, and both work great.
Using your hands, make a well in the middle of the ingredients. Fill the well with ¾ cup buttermilk. Slowly mix the ingredients together until a dough forms. Turn the dough out onto a floured surface and pat down into a 10-inch circle.
To cut the biscuits, grab an empty soup and remove the lid from the bottom so you have a hollow cylinder. Using the empty can, cut 10–12 biscuits. (If you’d rather use a 3-inch biscuit cutter, that works too.) Once cut, place them into a 10-inch cast-iron pan.
Brush the tops with buttermilk and top with more cheese, a sprinkle of herbs and a pinch of freshly cracked black pepper. Bake the biscuits for 20–25 minutes or until they’ve doubled in size and are golden brown on top.
Enjoy the biscuits warm, with a slather of butter, served alongside some eggs or, for the ultimate leftover treat, break open a biscuit to build a slider-sized, but also superior, turkey sandwich. Once you’ve tried ‘em, I can all but guarantee that next Thanksgiving you’ll peel an extra potato or two with the next day’s biscuits in mind.