Tuesday, May 11, 2010
I found my next "go to" recipe.
It's this breakfast braid, which can also be a lunch or dinner braid in my opinion.
Simple and easy with possibilites for fillings that are endless. I've made this three times already since this posting.
I've used linguica and onion, and chicken sausage with mushrooms this time. The first time around I made it with ground pork sausage...wonderful again. The next I'm thinking pepperoni....Pizza braid, or maybe feta and spinach....Greek braid.
Here's what it looks like pre-bake.
All nice & golden brown.
adapted from a recipe in Food & Wine Magazine
1 (13.8 ounce) can refrigerated pizza crust dough
1 tablespoon olive oil
¼ cup chopped onion
3 large eggs, lightly beaten
½ cup (2 ounces) shredded Monterey Jack cheese
¼ cup shredded cheddar cheese
1 large egg white lightly beaten
Oven to 425.
Unroll the dough onto a baking sheet coated with cooking spray. Pat it into a 15x10 inch rectangle. I used a piece of parchment instead of the the spray. Nothing stuck.
Heat the oil in a large skillet over medium heat. Add the onions and the sausage and cook until lightly browned (about 8 – 10 minutes). Stir in the eggs and cook 1 – 2 minutes, or until set. Remove from the heat.
Sprinkle the Monterey Jack lengthwise down the center of the dough leaving about 2 ½ inch border on each side. Spoon the sausage & egg mixture evenly over the cheese. Sprinkle with the cheddar.
Make 2 inch long diagonal cuts about 1 inch apart on both sides of the dough to withing ½ inch of the filling, using a sharp knife or kitchen shears. Arrange the strips over the filling, alternating diagonally. Press the ends under to seal.
Brush with the egg white and bake for 15 minutes or until golden brown. Let stand 5 minutes before cutting crosswise into slices.
Here's the chicken sausage & mushroom one.
Here's the lingucia & onion.
Both so good. I love that I can literally take almost anythng that I have in the fridge and use it up in this recipe. It's a keeper.