Another prepare-ahead recipe – this time one for breakfast!
Can you tell that I have to do a lot of weekend freezer cooking to better cope with my new daily commute downtown?!?
- 1 can refrigerated pizza crust dough (you can make from scratch – I didn’t)
- Cooking spray
- 1 T olive oil
- 1/4 c chopped onion
- 4 oz sausage
- 2 chopped jalapeno pepper (remove seeds if you like)
- 2 eggs, lightly beaten
- 1/2 c shredded cheddar cheese
Preheat oven to 425F. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15×10″ rectangle. Heat oil in a large skillet over medium heat. Add onion and sausage, cook 9 minutes or until lightly browned. Stir in eggs; cook 1.5 minutes or until set. Remove from heat. Sprinkle cheese lengthwise down center of dough, leaving about a 2.5″ border on each side. Spoon egg mixture evenly over cheese. Top with jalapenos. Make 2″-long diagonal cuts about 1″ apart on both sides of dough to within 1/2″ of filling using a sharp knife of kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Bake for 15 minutes or until golden brown. Serves 6
If you make this ahead, bake for 7 minutes. Remove from oven, allow to full cool. Place inside freezer bag, remove air, and store. When ready to bake, remove from freezer, thaw for 20 minutes, then bake in 425F oven for 15 minutes or until heated through.
I haven’t tried making a jalapeno-sausage braid, so I’m going to do this for a change. My kids love sausages, so they might love this one too. It’s time for me to serve them a new appetizer. :’) I'm excited!
I think you'll like it – the flavors are good and you can always use a milder sausage and/or omit the jalapenos for your kids if needed.