Page 27 - 201415_TOH_Cookbook

SAUSAGE BREAD
WOJCICKI FAMILY, WEST NYACK, NY
“This is a recipe that became a favorite among our daughters friends at UMass.
I was asked to make it for every occasion from thanksgiving with friends to football game gatherings! Go Minutemen!
Peter Wojcicki
PREPARATION
1. Preheat oven to 375 degrees and spray cookie sheet.
2. Lay out crescent rolls without separaing into the triangles. Pinch together where there are perfora- ions so it is one complete piece of dough.
3. Combine sausage with chopped onions and peppers in pan. Cook unil browned and sausage is cooked through (about 10-15 minutes).
4. Cook laid out crescent rolls for about 5 minutes.
5. Spread sausage mixture evenly over dough when taken out if oven.
6. Sprinkle the bag of shredded moz- zarella on top of sausage mixture
7. Unroll second roll of crescent rolls in one even layer on top of cheese. Pinch together where the dough separates again to make one big layer of dough.
8. Brush raw egg over the top layer and where the two layer of dough meet. This is to keep the bread together.
8. Cook in oven for about 15 minutes, unil browned and crispy.
9. Cut, serve and enjoy!
INGREDIENTS 1 bag shredded mozzarella cheese 1 pepper (any color) 1 small white onion 2 original crescent rolls logs
(usually use Pillsbury)
1 sausage log without casing (usually use Jimmy Dean)
1 egg
Taste of Home – Page 21