Smokey Stuffed Breakfast Ring
Smokey Stuffed Breakfast Roll
Bread, sausage, cheese. The trifecta of breakfast goodness
is all present in this cheesy dish that can actually be served any time of day.
Our Smokey Cheddar adds a depth of flavor to the sausage and onion combo. We
use chicken breakfast sausage for a lighter touch, but swap out your favorite
breakfast sausage as you like.
1 package or batch of fresh pizza dough
1 lb breakfast sausage, browned and drained
6 oz shredded Face Rock Smokey Cheddar
½ red onion, diced
2 eggs (beaten lightly)
2 TB melted butter
Preheat oven to 375°. Bring pizza dough to room temperature (if premade) or raise once (if freshly made) until puffy, and roll dough into a rectangle approximately 12 x 15 inches.
Spray or grease a bundt pan.
Saute the onion in olive oil until soft and lightly browned.
Mix sausage, cheese, eggs, and onion. Spread mixture onto the long end of the dough rectangle. Roll up the dough from the long end and place into the greased bundt pan.
Bake at 375° until top is golden brown, about 35-45 minutes. Invert roll onto a plate, brush with melted butter, slice and serve warm.