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.
so I thought I would share the food list for the first 17 days of the 17 Day Diet:
Cycle 1 Accelerate Food List
PROTEINS Fish Canned Light Tuna (water packed) Catfish Flounder Salmon Sole Tilapia
Opt for wild-caught rather than farm-raised fish, which may have received doses of antibiotics. Avoid the bigger fish such as swordfish, shark, king mackerel, and albacore tuna. They are the most likely to carry metals like methyl-mercury, which is considered a toxin.
Poultry Chicken Breast Eggs (2 eggs = 1 serving) Egg Whites (4 egg whites =1 serving) Turkey Breast
FIBROUS FRUIT- 2 SERVINGS DAILY • Apples • Berries, all types • Grapefruit • Oranges • Peaches • Pears • Plums • Prickly pear cactus • Prunes • Red grapes
PROBIOTIC FOODS- 2 SERVINGS DAILY Acidophilus milk: (1 cup = 1 serving) Kefir: similar to a drinking-style yogurt; great for making smoothies (1 cup = 1 serving) Low-fat acidophilus milk (1 cup = 1 serving) Reduced salt miso dissolved in low-fat, low-sodium broth (1 tablespoon – 1 serving) Sauerkraut: (1/2 cup – 1 serving) Yakult: (1 cup = 1 serving) Yogurt, any type, including Greek-style, sugar-free (6 oz. container = 1 serving) FRIENDLY FATS: 1 TO 2 TABLESPOONS DAILY Flaxseed oil Olive oil CONDIMENTS Condiments and seasonings are allowed in moderation: • Salsa, low-carb marinara sauce, lite soy sauce, low-carb ketchup, fat-free sour cream, Truvia (a non-caloric sweetener made from natural ingredients), sugar-free jams and jellies, vegetable cooking spray, fat-free cheeses (i.e. Parmesan), fat-free salad dressing, salt, pepper, vinegar, mustard, herbs, and spices. Substitutions for vegetarians: One-half cup of tofu (any type) One-half cup of beans, lentils, or any legume 1-2 vegetarian or black bean burgers (made from textured vegetable protein) 2-4 ounces any vegetarian cheese, including soy cheese 2 vegetarian “sausage” links (great substitute for eggs!) 2 scoops vegan rice protein powder (great for smoothies, blend with 1 cup unsweetened almond milk and a fruit) for a quick 17-Day Diet vegetarian breakfast Any type of vegetarian meat substitute made from textured vegetable protein (see package for serving size) For dairy substitutes: 1 serving is 1 cup unsweetened soy milk, almond milk, or rice milk For yogurt substitutes, it is fine to use soy milk yogurt. These subs will work for all cycles as meat-protein substitutions.
If this appeals to you I recommend the ORIGINAL version of the book (at many libraries) as well as the various groups you’ll find on the WWW.
1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked
2 tablespoons rice vinegar
8 ounces cooked shrimp, peeled and tails removed
1 cup diced cucumber, about 1 small
1 teaspoon chopped fresh chives
1/2 cup mashed avocado, about 1 medium
4 teaspoons Furikake, such as Eden Shake or use sesame seeds
4 teaspoons reduced-sodium soy sauce, or gluten-free
4 teaspoons mayonnaise
1 teaspoon sriracha sauce
These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!
Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
“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.
I’ve been wanting to try this new cast iron pan that was designed to grill (and serve) shrimp ever since I bought it. Friday’s delivery of Alaska Spot Prawns from Sitka Salmon Shares sealed the deal.
But first, the pan needs to be seasoned. I followed these instructions:
“I scrubbed my pan thoroughly with plain water, dried; then used paper towels to cover the entire pan with a light coating of vegetable oil. If the oil pools, wipe up the excess. Bake for 60 min. in 350-degree oven: Turn the pan upside-down on the oven rack, over a drip pan or big sheet of aluminum foil. After 1 hour, turn off oven and let pan cool.”
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.