Welcome to Friday Feast in the Tavern! Strangely, I did not plan to have two recipes that included sausage. Yet it appears that I have for the month of January. Since I had a semi-theme for this month (healthy choices and sausage), I might consider chocolate as the theme for February.
This tasty recipe came from my sister many years ago. Whenever I make this for a meal, it brings back fond memories of living in the state of Washington. My sister recently told me that her son's girlfriend swapped out the frozen bread for crescent rolls. Another wonderful idea!
I'm off to go grab some chocolate... Enjoy!
SAUSAGE BREAD ROLL
½ pound spicy Italian Pork Sausage, or Turkey Sausage
1/3 cup coarsely shredded carrot
½ of an onion, chopped
1 8oz. tub of cream cheese with chives and onions
½ bag of baby spinach
1 teaspoon olive oil
1/3 cup chopped toasted pecans
¼ cup Italian breadcrumbs
1-16oz. loaf frozen whole wheat or white bread dough, thawed. (I pull mine from the freezer and place in the fridge the night before)
2 teaspoons melted butter
Filling: In a large skillet, cook Italian sausage, carrot, and onions until sausage is brown and onions are tender. Remove from heat and drain any fat. Blend in cream cheese.
In another small pan, add the baby spinach with olive oil over medium heat. Cook until spinach is wilted. Stir into sausage mixture along with pecans and breadcrumbs.
On a lightly floured surface, roll dough into a 12x9 inch rectangle. Carefully transfer to a greased baking sheet. Spread the filling lengthwise down the center, leaving 2 ½-3 inches from the edge. Cut 3-inch wide strips on top and bottom, but not on the end. Moisten strips with butter and overlap.
Cover with cloth and let rise until double—approx. 45 to 50 minutes.
Bake in 350 degree oven for 25-30 minutes. Remove from oven and brush melted butter over the top.
Serve with your favorite mustard.