Granini's Breakfast Stromboli
So yesterday my favorite son asked me to make those yummy sausage and cheesy pinwheels for breakfast with scrambled eggs. Well, I rolled out the dough a little too thin, so it was a little too wet and weak to cut into individual circles to bake separately. So, I baked it in one piece, and called it a Breakfast Stromboli!! It worked out exceptionally well, and was incredibly tasty.
So I made my traditional biscuit dough
Ingredients:
5 Tablespoons butter (unsalted) or margarine
1 teaspoon salt
2 1/2 teaspoons baking powder
1 3/4 cups flour
2/3 to 3/4 cups milk (or buttermilk)**
1 package Italian Sausage (pick your favorite flavor)
1 onion (diced)
1 red pepper (diced)
1 or 2 cups sharp cheddar cheese (I use two, but I'm a glutton)
** I truly do prefer these biscuits using buttermilk, rather than milk. However, I very rarely remember to save any buttermilk aside after having made my buttermilk pancakes. But if and when I happen to have buttermilk just hanging around in my fridge, I use it. If I don't have any, I use regular milk, and they're still quite delicious! I promise. It won't be the end of the world if you don't happen to have any buttermilk. No need to dash off to the store just to make these biscuits. And, just to be honest, 9 times out of 10, I make them without the buttermilk. They're just über delicious with the buttermilk. Just sayin'.
Directions:
- Using a pastry knife, cut the butter, salt, baking powder, and flour together until the mixture looks like course oatmeal.
- Pour milk over the mixture.
- Using a fork, using as few strokes as possible, slowly stir the mixture together until a dough ball forms.
- Sprinkle a little flour onto a surface area.
- Turn the dough out onto the lightly floured working area.
- Gently roll the dough to about ¾ of an inch thick.
- Wrap your flattened dough in plastic wrap and pop it into the fridge.
- Brown your sausage and drain off the excess grease. (I forgot to drain mine off, and it did leave a wee bit of a greasy ooze when I popped it out of the oven. I mopped it all up, but it can make your dough soggy if you're not careful.)
- Add in the diced onion and red pepper and about ¼ of a cup of warm water and allow the veggies to cook until they're soft.
- Lightly flour your working counter space (or a large cutting board). Place your cool dough onto the counter. Smother the dough in cheese. Smother the cheese in the sausage & veggie mixture.
- Slowly, little by little, roll up the dough along the long edge until the whole thing is all rolled up. If you get any small breakages in the dough, don't worry. You should be able to pinch the holes back together. Then proceed onwards.
- At this point, if your dough is fairly stable, you can slice the dough and place the rounds onto the cookie sheet like thick cookies. Each individual slice will bake beautifully, and is a perfect biscuit sausage spiral.
- However, if you're like me and either lazy (hahaha) or your dough is a bit too fragile because you either rolled it out too thinly, or because your sausage is a bit too greasy, or because things just happened to turn out that way, you can pop the whole thing in the oven in one ginormous piece. Works out spiffy that way, and you just rename it a Breakfast Stromboli!
- Because my dough was too thin and a wee bit fragile, I rolled it all up on top of a cutting board, and then in order to get the stromboli onto the cookie sheet, I took the parchment paper lined cookie sheet, placed it directly on top of the stromboli, and then I took my cutting board and inverted the whole thing and flipped it over so that the bottom of the stromboli became the top, and the stromboli ended up on the parchment paper lined cookie sheet rather than on the cutting board.
- Then I took a picture, because you know, food porn, and then I popped the whole thing in the oven. If you're baking the spirals as sausage spirals, they only need to bake for about 12 minutes. But the whole stromboli needed about 18 to 20 minutes to bake all the way through to avoid a soggy bottom. About a minute before I popped it out, I put a wee bit of butter on top of the crust just to give it a bit of a nice golden brown color.
- Bake at 375° for 12 minutes, or until very lightly golden brown. Best served while hot. (But they're VERY tasty when they're room temperature too.) I served mine with cheese smothered scrambled eggs and a nice crossword puzzle. The perfect Sunday brunch!
Enjoy!
At this point I put the cookie sheet on top of the stromboli, and flipped the whole thing upside down so that I wouldn't have to try to transfer it over. It would never have survived the transfer because it was rather fragile (as you can see from the several breaks in the dough).
At this point I took two spatulas and simply slid the stromboli off the cookie sheet and onto a clean and dry cutting board.
I sliced it in half to make sure it was done all the way through.
I sliced it into pieces, and served while hot with some scrambled eggs and a nice crossword puzzle. Perfect Sunday brunch!
* * * * *
I not only bake and cook, I write murder mysteries too!
Granini's Breakfast Stromboli
So yesterday my favorite son asked me to make those yummy sausage and cheesy pinwheels for breakfast with scrambled eggs. Well, I rolled out the dough a little too thin, so it was a little too wet and weak to cut into individual circles to bake separately. So, I baked it in one piece, and called it a Breakfast Stromboli!! It worked out exceptionally well, and was incredibly tasty.
So I made my traditional biscuit dough
So I made my traditional biscuit dough
Ingredients:
5 Tablespoons butter (unsalted) or margarine
1 teaspoon salt
2 1/2 teaspoons baking powder
1 3/4 cups flour
2/3 to 3/4 cups milk (or buttermilk)**
1 package Italian Sausage (pick your favorite flavor)
1 onion (diced)
1 red pepper (diced)
1 or 2 cups sharp cheddar cheese (I use two, but I'm a glutton)
1 package Italian Sausage (pick your favorite flavor)
1 onion (diced)
1 red pepper (diced)
1 or 2 cups sharp cheddar cheese (I use two, but I'm a glutton)
** I truly do prefer these biscuits using buttermilk, rather than milk. However, I very rarely remember to save any buttermilk aside after having made my buttermilk pancakes. But if and when I happen to have buttermilk just hanging around in my fridge, I use it. If I don't have any, I use regular milk, and they're still quite delicious! I promise. It won't be the end of the world if you don't happen to have any buttermilk. No need to dash off to the store just to make these biscuits. And, just to be honest, 9 times out of 10, I make them without the buttermilk. They're just über delicious with the buttermilk. Just sayin'.
Directions:
- Using a pastry knife, cut the butter, salt, baking powder, and flour together until the mixture looks like course oatmeal.
- Pour milk over the mixture.
- Using a fork, using as few strokes as possible, slowly stir the mixture together until a dough ball forms.
- Sprinkle a little flour onto a surface area.
- Turn the dough out onto the lightly floured working area.
- Gently roll the dough to about ¾ of an inch thick.
- Wrap your flattened dough in plastic wrap and pop it into the fridge.
- Brown your sausage and drain off the excess grease. (I forgot to drain mine off, and it did leave a wee bit of a greasy ooze when I popped it out of the oven. I mopped it all up, but it can make your dough soggy if you're not careful.)
- Add in the diced onion and red pepper and about ¼ of a cup of warm water and allow the veggies to cook until they're soft.
- Lightly flour your working counter space (or a large cutting board). Place your cool dough onto the counter. Smother the dough in cheese. Smother the cheese in the sausage & veggie mixture.
- Slowly, little by little, roll up the dough along the long edge until the whole thing is all rolled up. If you get any small breakages in the dough, don't worry. You should be able to pinch the holes back together. Then proceed onwards.
- At this point, if your dough is fairly stable, you can slice the dough and place the rounds onto the cookie sheet like thick cookies. Each individual slice will bake beautifully, and is a perfect biscuit sausage spiral.
- However, if you're like me and either lazy (hahaha) or your dough is a bit too fragile because you either rolled it out too thinly, or because your sausage is a bit too greasy, or because things just happened to turn out that way, you can pop the whole thing in the oven in one ginormous piece. Works out spiffy that way, and you just rename it a Breakfast Stromboli!
- Because my dough was too thin and a wee bit fragile, I rolled it all up on top of a cutting board, and then in order to get the stromboli onto the cookie sheet, I took the parchment paper lined cookie sheet, placed it directly on top of the stromboli, and then I took my cutting board and inverted the whole thing and flipped it over so that the bottom of the stromboli became the top, and the stromboli ended up on the parchment paper lined cookie sheet rather than on the cutting board.
- Then I took a picture, because you know, food porn, and then I popped the whole thing in the oven. If you're baking the spirals as sausage spirals, they only need to bake for about 12 minutes. But the whole stromboli needed about 18 to 20 minutes to bake all the way through to avoid a soggy bottom. About a minute before I popped it out, I put a wee bit of butter on top of the crust just to give it a bit of a nice golden brown color.
- Bake at 375° for 12 minutes, or until very lightly golden brown. Best served while hot. (But they're VERY tasty when they're room temperature too.) I served mine with cheese smothered scrambled eggs and a nice crossword puzzle. The perfect Sunday brunch!
Enjoy!
At this point I put the cookie sheet on top of the stromboli, and flipped the whole thing upside down so that I wouldn't have to try to transfer it over. It would never have survived the transfer because it was rather fragile (as you can see from the several breaks in the dough).
At this point I took two spatulas and simply slid the stromboli off the cookie sheet and onto a clean and dry cutting board.
I sliced it in half to make sure it was done all the way through.
I sliced it into pieces, and served while hot with some scrambled eggs and a nice crossword puzzle. Perfect Sunday brunch!
* * * * *
I not only bake and cook, I write murder mysteries too!
Both books are available in paperback and kindle versions
Diamonds for Diamond
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed
(Book 2 in the Jack Diamond Mystery Series)
Diamonds for Diamond
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed
(Book 2 in the Jack Diamond Mystery Series)
* * * * *
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