Prep Time: 20 min.
Bake Time: 30 min.
A delicious stuffed sandwich to feed the whole family.
1 Loaf Rhodes Bread Dough, 12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature
1 pound ground Italian Sausage
1 1/2 cups grated cheddar cheese
1/2 teaspoon Italian seasoning
parmesan cheese, to sprinkle on top
marinara sauce for dipping
Brown sausage and drain. Stir in cheese, 1 of the eggs, beaten, and Italian seasoning. Set aside while preparing dough.
On a counter sprayed with non-stick cooking spray roll loaf or combined rolls into an 18×16 inch rectangle. Spoon sausage mixture onto dough and spread evenly to within 1/2 inch of edge. Roll dough up starting on a long side. Pinch to seal seam. Place, seam side down, on sprayed baking sheet to form a circle. Pinch ends together.
Make cuts with scissors all the way around the outside of the ring. The cuts should be about 1 inch apart and two thirds of the way into the ring (place an oven safe bowl in the center of the ring to help retain the circle in the middle). Whisk the remaining egg and brush it over the ring. Sprinkle with parmesan cheese and cover with sprayed plastic wrap. Let rise until double in size.
Remove wrap and bake at 350 degrees F 25-30 minutes or until golden brown. Serve with marinara sauce for dipping.
This recipe must have some typos. I tried making it, and it turned out to be a huge mess that i had to throw out. There’s simply way too much filling for such a small amount of dough. I highly suggest using either half the amount of filling or double the amount of dough.
Debbie from Rhodes
Sorry that happened! Did you use the Bread Dough or the Rolls? And did you watch the tutorial? I looked at the the recipe and the video and it seemed to me to be correct. I would be happy to talk with you if you would like to call me or one of our baking experts. Our Customer Satisfaction number is 1-800-876-7333. We would be happy to send you a replacement coupon for your problem.
this worked great! Definitely couldn’t stretch the loaf of bread as much as it was called for but we loved it!
Debbie from Rhodes
This might help you! When you roll out the dough, roll it out and then cover it with sprayed plastic wrap and let it rest for 5-10 minutes and then work with it again. You may have to do this 2 or 3 times until the gluten relaxes. Then you should be able to roll it out to your desired size.