Don’s killer Sausage bread

This recipe made its way to me today from Don. I have not created this gastronomic event yet, but will try it right after Christmas. If anyone makes it, please send me a line. I will pass it along. Or just look him up on his blog. There are no e-mail links for him there at this time, but that might change.

On to the recipe!

This is a recipe that has evolved over several years. Some changes can be made to it to make it spicier if you wish. I suggest using either hot ground sausage or sliced jalapenos. If you are really brave, use both. I think everyone will find this to be very good and will disappear very fast. Low carbohydrate bread mix can be used if Adkins or South Beach is how you eat. Just follow the directions for raising the bread you use off of the box. Enjoy and think of me as you eat it.

Ingredients:

Pillsbury Hot Roll mix,         (usually found in the baking area of the store)

1 small yellow onion,

1 small green pepper,

1 can of Campbell’s Cream of Mushroom soup,         (the condensed kind),

½ can of milk,         (using the mushroom soup can)

1 small package (8 oz.) of shredded mixed cheese,         (yellow and white)

1 pound of quality ground sausage,         (I use Bob Evans),

Prepare the bread first because it has to rise.

Prepare the hot roll mix as package dictates for rolls except leave dough in one ball when finished kneading.

While the bread dough is rising, place the sausage in a skillet and brown well chopping into as small of chunks as is possible. Drain and put back on the heat. Preheat the oven for 350 degrees.

Chop the onion and green pepper into as small of pieces as you like and add them to the cooked sausage and fry until onion and green pepper are soft. Not all the onion or green pepper have to be used, just add as much as you think you would like in the mixture.

When the onion and pepper are soft, spoon the condensed mushroom soup into sausage mixture and add the half can of milk. Stir as the mixture fries until the mixture is evenly coated with soup.

Take the mixture off the heat and allow to cool while bread finishes rising.

When the bread is ready, remove the dough from the bowl and place on a floured cookie sheet. Add as much flour as necessary to be able to press the dough out to the sides and ends of the cookie sheet. Try to keep the dough about the same thickness over the cookie sheet.

Turn the cookie sheet so the long sides are directly in front of you and evenly spread the sausage mixture over the dough leaving about an inch around the perimeter. Sprinkle the cheese over the sausage mixture using whatever amount you are comfortable using remembering to keep it even.

Gently fold the dough edge next to you over the mixture and roll away from you until you have a tube of bread with the mixture inside. Make sure the ends are pressed shut before placing in the oven.

Bake at 350° for 20-30 minutes or until crust is golden brown. Butter the outside top and sides of the loaf and allow to cool for several minutes before cutting.

If you are making two loaves, make the dough in separate bowls and when they are filled and rolled, put them on a flat pizza pan in the form of a wreath around the outer edge, but about an inch in from the edge. This fits in the oven much better than trying to put the loaves on the same cookie sheet or using two cookie sheets. Be careful as you lift them onto the pizza pan, as they will be very flimsy. The best way to lift them is to get some help. Have one person lift one end of the loaf while the other person places the pizza pan under the loaf. When half the loaf is on the pizza pan, the other half can be rotated onto the pizza pan and formed around half the pan as noted above.

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