Sunday, October 4, 2009

Sausage Rolls


Well, the sausage rolls were a great success. They were made for this week, but I of course had to try them. What if they were awful and I took them to work for breakfast? Then I would be without! ;)

My usual breakfast in the morning is a banana and a bagel sandwich made with a whole wheat mini bagel, a piece of non-fat cheese, and a Morningstar "sausage" patty. I decided to change it up a little and try something new. For the first time, I actually measured and followed a recipe, almost. I did use a mix of fresh sage and dried sage. I love sage so I wanted to make sure it had enough for my liking. So without further ado...

Savory Sausage Rolls
From Cooking Light....October 2009


Yield

6 servings (serving size: 2 rolls)
Ingredients

* 1 (11-ounce) can refrigerated French bread dough
* 2 tablespoons butter, melted
* 2 teaspoons chopped fresh sage
* 1/4 teaspoon salt
* 8 ounces reduced-fat pork sausage, cooked and crumbled (such as Jimmy Dean)
* 3/4 cup (3 ounces) shredded Gruyère cheese
* Cooking spray

Preparation

1. Preheat oven to 350°.

2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with butter, leaving a 1/2-inch border. Combine sage, salt, and sausage. Sprinkle sausage mixture evenly over dough, leaving a 1/2-inch border; top with cheese. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll). Cut 1 (1/2-inch-thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (1/2-inch-thick) pieces; arrange in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 28 minutes or until golden.

Nutritional Information

Calories:
312
Fat:
16.8g (sat 7.9g,mono 6.4g,poly 1.2g)
Protein:
15.5g
Carbohydrate:
24.8g
Fiber:
0.0g
Cholesterol:
52mg
Iron:
1.8mg
Sodium:
738mg
Calcium:
146mg

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