MeLsWeEtiE
02-22-08, 10:44PM
This past weekend, I decided we should have something different for breakfast. Ben had told me about this breakfast roll his dad made for him and his friends back in high school after they'd all get drunk as hell the night before.
1 canned refrigerated pizza crust
1 lb. sausage
3 eggs, beaten to death
cheddar cheese
salt and pepper to season the eggs.
First, heat the oven to 325 degrees. Then, clear out a good sized area of counterspace and roll out the pizza crust. Make sure to roll it out longways in front of you and don't make it too wide, you want it to fit on the pan once you're done. I do mine on a pizza stone. Sprinkle a thin layer of cheddar cheese on the crust, leaving about an inch from the sides. Add the sausage evenly. Add more cheese. Be careful now, adding the beaten eggs (beat them a little bit more, just to make sure they're thoroughly beaten) very carefully throughout the mixture staying away from the sides so it doesn't ooze out during cooking. Now you have a big mess. Bring the 4 corners of the crust inwards, then both sides in to trap the yumminess inside. Slowly, roll from the bottom to the top, making sure to try to keep the sausage and stuff even as you go. If you do it right, you'll end up with a big ole bunch of dough looking like a big dog bone. Put in the oven and keep an eye on it for 20-30 minutes. Very important, don't cook any higher than 325, or you'll crust up the outside and leave the inside doughy. Once it's good and golden brown on the outside, remove and let sit for about 3-5 minutes, then slice.
Absolutely delicious, especially if you have a lot of people over. :) Paula Deen, move over, Melsweetie is in the kitchen.
1 canned refrigerated pizza crust
1 lb. sausage
3 eggs, beaten to death
cheddar cheese
salt and pepper to season the eggs.
First, heat the oven to 325 degrees. Then, clear out a good sized area of counterspace and roll out the pizza crust. Make sure to roll it out longways in front of you and don't make it too wide, you want it to fit on the pan once you're done. I do mine on a pizza stone. Sprinkle a thin layer of cheddar cheese on the crust, leaving about an inch from the sides. Add the sausage evenly. Add more cheese. Be careful now, adding the beaten eggs (beat them a little bit more, just to make sure they're thoroughly beaten) very carefully throughout the mixture staying away from the sides so it doesn't ooze out during cooking. Now you have a big mess. Bring the 4 corners of the crust inwards, then both sides in to trap the yumminess inside. Slowly, roll from the bottom to the top, making sure to try to keep the sausage and stuff even as you go. If you do it right, you'll end up with a big ole bunch of dough looking like a big dog bone. Put in the oven and keep an eye on it for 20-30 minutes. Very important, don't cook any higher than 325, or you'll crust up the outside and leave the inside doughy. Once it's good and golden brown on the outside, remove and let sit for about 3-5 minutes, then slice.
Absolutely delicious, especially if you have a lot of people over. :) Paula Deen, move over, Melsweetie is in the kitchen.