Italian Sausage Empanadas
1/2 lb. Italian sausage
1 14.5 oz. can pizza sauce
1 10 oz. can flaky biscuits
4 oz. mozzarella cheese, cut in 1/4 inch cubes
1 egg beaten
Brown sausage over medium heat. Drain, stir in 3 T. of the pizza sauce.
Heat oven to 375°F. Separate dough into 10 biscuits, divide each in half
horizontally, making 20 round pieces. Press or roll each piece into a 4 inch
Place 1 T. filling in the center of each circle. Top each with cheese. Fold
dough over to form a half circle. Press edges together to seal.
Bake for 9 - 14 minutes until golden brown. Warm remaining pizza sauce for
Sausage Bread Rings
2 (1-pound) loaves frozen bread dough
1 pound mild Italian sausage
2 eggs, divided
1 1/2 C. shredded mozzarella cheese
2 T. grated Parmesan cheese
Allow dough to defrost in refrigerator overnight or let stand at room
temperature. Crumble sausage into a frying pan and cook until brown. Drain;
allow to cool and place in a medium bowl. In a small bowl, beat 1 egg. Combine
egg, sausage, seasoning and mozzarella; stir to blend.
On a lightly floured surface, roll and stretch each piece of dough into a 6 x
18-inch rectangle. Spoon sausage mixture evenly over dough to within 1/2 inch of
edges. Starting from one of the long sides, roll up dough; pinch firmly to seal.
Grease a large baking sheet; shape each roll into a ring. Pinch ends together
firmly to seal. Slash top of each ring with a sharp knife, making cuts about 1
1/2 inches apart. Beat remaining egg; brush over bread rings. Sprinkle with
Parmesan. Cover; let rise in a warm place until doubled, about 35 minutes.
Preheat oven to 350°F.
Bake rings 30 minutes or until brown.
Makes 2 Sausage Bread Rings.