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November 7, 2008

Cheesy Sausage Rolls

Chessy Sausage Roll

As a kid from time to time my mom would make sausage rolls. I can't remember exactly how they were made, but I remember there was a dough of sorts, along with sausage. For a while now I've been thinking of making a sausage roll, but I decided to take it a step further and add some cheese, because seriously, how can you go wrong with sausage and cheese??!?!?

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What You'll Need:
1 cup of warm water
1 tablespoon of yeast
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 pound of sausage, cooked and crumbled
1 to 1 1/2 cups of shredded cheddar or Colby cheese (Note: I used Colby Jack. You can use as much cheese as you like or as little. It's completely up to you.)

Preheat oven to 375 F.

Mix yeast and warm water and set aside until it foams.

In a large bowl stir together flour and salt. Slowly add water until dough ball forms. (Note: You may need all of the water, some of the water or even have to add a bit more. Humidity and flour...Such a strange relationship! ;oP You want this dough to be basically like pizza dough in consistency.) Once dough ball forms turn out and knead the dough on a floured surface for 1-2 minutes until elastic.

Once dough is kneaded shape it into a rough rectangle and roll the dough out until it is roughly 1/4 of an inch thick:

Chessy Sausage Roll: Dough

It doesn't have to be perfect so don't sweat it if it's not.

Next add sausage to the dough spreading it out relatively even layer:

Chessy Sausage Roll: Sausage

I cooked the sausage and had it in the fridge ready to go.

Next add the cheese:

Chessy Sausage Roll: Cheese

Again use as much or as little if you like. You could even just skip the cheese and have your basic sausage roll, but really who would want to do that! ;oP

Carefully roll the dough into a roll:

Chessy Sausage Roll: Rolled

I usually roll from the longer side to longer side making it a longer roll.

With a serrated knife carefully cut the roll into slices and place on a baking sheet:

Chessy Sausage Roll: Ready to Bake

This is basically the same principle you use when making cinnamon rolls.

Place baking sheet in the oven and bake for 20-25 minutes until slightly browned and cheese is melted.

Serve immediately.

Notes: You'll need to store these in the fridge. You can reheat them before serving by placing them on a baking sheet in the oven at 375 F for about 10 minutes.

Posted by Dianne at November 7, 2008 7:43 AM

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Comments

Mmmmmmm, yum! That looks good! I make something similar but with the Pillsbury Cresent Rolls. I hadn't thought to make it with sausage and cheese!
~ingrid

Posted by: ingrid at November 7, 2008 10:49 AM

I think I just fell in love.

Posted by: Leann at November 7, 2008 1:02 PM

This looks so yummy! How can you go wrong with sausage and cheese rolled up like that?

Posted by: Erin at November 7, 2008 5:33 PM

Yummy. I love this idea. Easy yet I wouldn't have thought of it... I love food blogs! :)

Posted by: annie at November 7, 2008 8:11 PM

What a great idea.....love it...can't wait to try it!!!!

Posted by: Avesta at November 7, 2008 9:02 PM

That first photo had me hooked! These things sound unbelievably good!

Posted by: Nicole at November 8, 2008 6:17 PM

Thank you for putting up with your idiotic SPAMs, weirdos who you have to hide your daughter's face from, and now this stuff... I am saddened every time you post about this stuff, and am grateful you still continue your blog. (No need to post this, unless you want to.)

Posted by: Noelle Markus at November 10, 2008 8:27 PM

These turned out really great...I love sausage and cheese together!

Thanks for the encouragement Noelle! :o)

Posted by: Dianne at November 12, 2008 12:33 PM

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