Sausage Cheese Bread Roll

This sounds like my kind of breakfast. Meaty, spicy, covered with bread. Yep, it's me.

Photo by Julie W.
Adapted from greeneggblog.com
Breakfast roll with sausage and cheese.

PREP TIME

10

minutes

TOTAL TIME

145

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

145

minutes

SERVINGS

8

servings

Adapted from greeneggblog.com

Ingredients

  • 1

    loaf frozen bread dough, thawed

  • 1

    breakfast sausage (Jimmy Dean Sage is our favorite)

  • 8 to 10

    ounces cheese, shredded (we typically use cheddar, but anything is good)

  • 2

    eggs (raw, used as a binder for other ingredients)

Directions

Roll dough into approximately 12 x 15-inch rectangle. Cook the sausage and mix it with the eggs and shredded cheese. Spread the mixture on top of the bread dough. Roll up the dough like a jelly roll and place into a greased or Spam sprayed bundt pan. Let rise in a warm area until it gets puffy (about an hour). Cook on platesetter (feet down) at about 375°F dome temperature. Place bundt pan on platesetter and cook until top is golden brown (usually about 35 to 45 minutes). Invert bundt pan onto cutting surface and then brush butter on all sides of bread roll. Slice and enjoy. Cook's note: We quite often do the preparation and assembly the night before and leave in the bundt pan in the fridge, covered with a wet towel to keep dough from drying. The next morning take the bundt pan out of the fridge before starting. By the time the oven is ready and stabilized the dough has warmed up and risen some.

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