Breakfast Sausage Calzones
Source of Recipe
Yankee magazine
* Exported from MasterCook *
Breakfast Sausage Calzone
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 loaves (1 pound each) frozen white dough -- thawed
1 pound pork sausage
1 can sliced mushrooms -- drained
1/2 cup minced onion
3 eggs
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon garlic powder
Allow dough to rise until doubled. In skillet, cook and crumble sausage. Add mushrooms and onion. Cook and stir until sausage is browned and veggies are tender. Drain and cool. Beat 1 egg, set aside. Add 2 eggs, cheese, and seasonings to sausage mixture, mix well. Roll each loaf into 16x12-inch square. Spread half of the sausage mixture on each within 1 inch of edge. Roll jelly-roll style, starting at narrow end. Seal edges. Place on greased baking sheet. Cover and refrigerate overnight.
In the morning: Bake at 350 degrees F for 25 minutes. Brush with beaten egg and bake 5 to 10 minutes more. Can be frozen and reheated.
Source:
"This recipe is from 1830 Admiral's Quarters Inn."
S(Internet Address):
"http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=138"
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Per Serving (excluding unknown items): 257 Calories; 22g Fat (78.7% calories from fat); 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 369mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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