Jalapeño, Sausage and Cheese Rolls

These yeast bread rolls can be filled with any pre-cooked meats or vegetables for a quick meal or snack.

These yeast bread rolls can be filled with any pre-cooked meats or vegetables for a quick meal or snack.

Jalapeño, Sausage and Cheese Rolls

Yields 8 rolls

Ingredients:

24 ounces pizza dough, store bought or homemade recipe follows
1 packet active dry yeast
1 cup warm water (110 to 115 degrees)
1 tablespoon honey
1 1/2 tablespoons olive oil, plus more for reserved bowl
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon jalapeño flakes, optional
3 cups flour, sifted

You Will Also Need:
8 sausage links (I used a precooked chicken sausage)
8 ounces Monterey jack, Oaxaca or mozzarella cheese, shredded or sliced into small pieces
1 cup pickled jalapeño strips (2 strips per bread roll)
1 egg yolk
Kosher salt

This recipe for pizza dough is so easy and in one hour you have fresh, homemade pizza dough that can be used in a variety of recipes.

This recipe for pizza dough is so easy and in one hour you have fresh, homemade pizza dough that can be used in a variety of recipes.

These  make a  great make ahead meal for a picnic or packed lunches.

These make a great make ahead meal for a picnic or packed lunches.

Directions:

1. If you are preparing dough from scratch: In a large bowl, add the yeast, water and honey. Stir gently and let stand for 10 minutes.

2. Add the olive oil, salt, garlic powder, onion powder and jalapeño flakes. Stir to combine. Mix in 1 cup of flour and mix. Gradually add in the enough flour until the dough forms. The dough should be slightly tacky, but not sticky. You may not use the entire 3 cups of flour. Transfer to the reserved bowl with olive oil, making sure you turn the dough so it’s coated with olive oil. Cover and let rise in a warm spot for 40 minutes.

3. If using uncooked sausage, cook them now so they have a chance to cool. Prep the cheese and jalapeño strips. After 40 minutes, punch dough down, transfer to flat surface and knead for a few seconds. Divide into 8 equal dough balls (3 oz. each). Place on parchment lined baking sheet, cover loosely and let rise for 20 minutes.

4. Preheat oven to 375ºF. On a lightly floured surface, roll dough ball out to about 6 inches in diameter. Add sausage, cheese and 2 jalapeño strips in the center. Fold in the sides to close. The ends will be open. Repeat until done. Whisk egg yolk, brush onto rolls and sprinkle with kosher salt. Bake in preheated oven for 25 to 30 minutes or until golden brown. Cool slightly before serving. Yields 8 stuffed rolls.

A variation is taking uncooked chorizo and forming it into a sausage. Bake in a 350 degree oven for 20 minutes. Let cool and then stuff into bread roll with jalapeño and cheese.

A variation is taking uncooked chorizo and forming it into a sausage. Bake in a 350-degree oven for 20 minutes. Let cool and then stuff into bread roll with jalapeño and cheese.

 

View Comments

RecommendedView All