Cheesy Sausage
(adapted from Jeanette Petersen’s recipe in the ward cookbook)
5 cups all-purpose flour
2 T. sugar
2 tsp salt
2(1/2 oz.) pkts. Active dry yeast
1½ cup warm water (120°-130°)
½ cup warm milk (120°-130°)
2 T. butter, melted
1 lb. bulk pork sausage
2 c. mozzarella cheese, shredded
2 eggs
1 cup chopped baby bella mushrooms
¼ tsp dried basil
½ tsp dried parsley
2 tsp. parmesan cheese, grated.
Combine flour sugar, salt and yeast. Add water, milk, and butter. Beat on low until well combined. Turn onto a well floured surface. Knead until smooth and elastic, 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hr.). In a skillet, cook sausage until no longer pink. Drain and cool. Stir in mozzarella, mushrooms, egg, basil and parsley. Set aside. Punch dough down and divide in ½. Roll 1 portion into a 15X10 rectangle on a greased baking sheet. Spoon ½ the sausage mixture lengthwise, down one side of dough to within 1” of edges. Fold dough over filling. Pinch edges to seat. Cut 4 diagonal slits on top of
Jambalaya
Just follow the directions on the box to make. Only thing is note that the shrimp is already cooked. You can just add it at the end. Also I am going to bulk up my rice mixture by adding a cup of uncooked and extra water.
