Sausage and Peppers Savory Meat Roll {recipe}

Before the ball dropped on New Years Eve I started to not feel well. The signs of an appending ulcer attack was on the horizon. The next 48 hours I spent laid up in bed sick and in pain from said ulcer, Happy New Year to me. While I was laid up I watched the Food Network...love! I saw an episode of Guy's Big Bite where he and the owner of Blue Moon Cafe, made this awesome looking sausage and pepper roll up. While I could barely get out of bed, I so wanted to make it right then...but I waited.

The show's recipe makes 8 big portions, being a family of 4, and not wanting leftovers, I changed up the measurements to suite us and used premade pesto. Plus I noticed (as did others) when FN posted the recipe they missed a couple steps that unless you actually watched the show, it could be very confusing. Regardless, the recipe was a big hit! Next time I think I will cut the rolls smaller than specified on the show (hand width). It is a heavier dish with all the meat, cheese and biscuit...but still very delicious!

Ingredients:

7oz Pesto

For the filling:
1 tablespoon vegetable oil
1 pound Italian mild sausage
2 cups fresh mozzarella, cubed
2 cups grated Asiago

For the topping:
2 tablespoons vegetable oil
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 onion, diced
1 teaspoons granulated garlic
1 teaspoons Italian seasoning
Salt and black pepper to taste
2 Roma tomatoes, diced
4 button mushrooms, sliced
1 cup fresh mozzarella, cubed
1 cup grated Asiago

For the biscuit:
2 1/2 cups all-purpose flour, plus more for surface and kneading
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 stick cold butter, cubed
1 cup milk
1/2 stick butter, softened

Directions:


* Preheat oven to 400

In a saute pan, heat oil over Med heat. Add diced bell peppers, onions, garlic, Italian seasoning, salt and pepper. Stir to coat and cook until tender, approx 8-10 minutes. Add mushrooms and tomatoes and cook for another 5 minutes. Do not over cook the tomatoes, remove from heat and set aside.

Heat oil in a skillet over med high. Remove the sausage from its casing and add to skillet. Brake up the sausage with a wooden spatula or spoon and cook through. Remove from heat, cool slightly. Drain off fat and set aside sausage in a bowl.

Shred Asiago cheese and slice and cube (not shown) fresh mozzarella, set aside.

In a bowl, mix together the flour, baking powder and salt. Add the cold butter and with your fingers blend together until it resembles "coarse meal". Using a fork stir in milk until the dough comes together. Sprinkle flour on a clean work surface, and knead dough several times on the floured surface. Roll the dough out.

Spread the 1/2 stick of softened butter over entire surface of the dough.

Take your prepared pesto and spread on top of the buttered dough.  Next layer the sausage and then the cheeses. Evenly cover the surface of the dough.

Cut the ends off to create even edges. Next cut the log into rounds. *on the show they cut the rounds 'hand width' size, so I got 4 rounds out of mine which was perfect. However later I realized those were really big after they baked, so next time I will slice them smaller.

Place the slices on a baking sheet and pat the tops down. You can also throw the ends on the sheet and bake those up too. Bake for 20-30 minutes at 400 degrees until biscuits is golden brown. Serve topped with sauteed veggies and garnish with shredded Asiago cheese.

Recipe adapted from Guy's Big Bite via Food Network.

Pin It