Thursday, January 5, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

This time saving appetizer dish is delicious and will give your party the home made touch that dazzles your guests! Your guests will be begging you for the recipe.


Courtesy of Chef Jackie Olden © 2011

2 loaves frozen French bread dough
10 ounces frozen chopped spinach
1 pound hot pork sausage, ground
1 egg, beaten
12 ounces grated mozzarella cheese
1/2 cup grated parmesan cheese


Preheat over to 375 degrees.

Thaw the French bread dough. Cook the frozen spinach per the directions, then drain it thoroughly of all moisture you can.. Brown the sausage in a pan and drain all the fat. Add half the beaten egg to the drained spinach (reserve the other half egg for brushing the top of the loaves).

Roll one loaf to a 9"x13" rectangle. Spread half the sausage, spinach, mozzarella, and parmesan onto the dough, leaving 1/2" dough uncovered around the perimeter. Roll the dough like a jelly roll and seal the edges of the dough together tightly so the filling mixture doesn't ooze out during baking. Repeat this procedure for the second loaf.

Place the rolled loaves onto a baking sheet prepared per the frozen dough manufacturers directions. Brush the tops of both loaves with the remaining beaten egg, and lightly score the tops of the loaves on the bias.

Bake in the oven 20 minutes, or until the loaves are nicely browned. If your oven isn't convection, turn the baking sheet 180 degrees in your oven at 10 minutes to promote more event browning.

Allow the loaves to cool for 5 minutes after removing from oven, then slice into 8 equal pieces and serve while still warm. Each loaf serves 8 people.

Alternatives to hot pork sausage: seasoned ground beef, mild ground sausage, spicy tofu, seasoned ground turkey (you may have to season with salt or other spices to adjust seasoning)

Alternatives to mozzarella: feta cheese, chevre, ricotta, or our favorite melting cheese

Other tips:

Sprinkle the tops of your prepared loafs lightly with more grated parmesan cheese, or a medley of herbs and spices.

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