Hot Diggity Dog by Eliza Cross

Author:Eliza Cross [Cross, Eliza]
Language: eng
Format: epub
Tags: Cooking | Meat | Barbecue & Grilling
Publisher: Gibbs Smith
Published: 2022-01-04T00:00:00+00:00

Golden Sausage and Cheese Rolls

Makes 8 servings

1 pound mild or spicy Italian sausage (links or bulk)

1 medium sweet yellow onion, chopped

3 small cloves garlic, finely minced, divided

1/4 cup beef stock

1 teaspoon Worcestershire sauce

1 teaspoon red wine vinegar

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/8 teaspoon onion powder

16 frozen unbaked yeast dough dinner rolls, thawed overnight, at room temperature

1 cup shredded mozzarella cheese

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup grated Parmesan cheese

Ketchup and mustard, for serving

If using sausage links, remove casings. Crumble sausage into a large skillet, add onion, and cook over medium heat, breaking up the meat with a spatula, until sausage is browned and onion is tender, 8–10 minutes. Drain any excess grease. Add 2 of the minced garlic cloves and sauté for 1 minute longer.

Add stock, Worcestershire sauce, vinegar, pepper, salt, and onion powder and stir until combined. Cook until mixture bubbles, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes. Remove from heat.

Grease 2 baking sheets. Gently knead 2 dinner roll dough balls into 1 larger ball; repeat with remaining dough to make 8 large dough balls. Working on a lightly floured work surface, roll each dough ball into a 6-inch circle. Place 1 dough round in a small deep bowl. Spoon 1 1/2 tablespoons mozzarella cheese in the center and top with 1/3 cup of the meat mixture. Bring up sides of dough, pinch to seal, and place, seam side down, on 1 of the prepared baking sheets. Repeat with the remaining dough balls, placing 4 buns on each baking sheet and leaving room between the buns for rising. Cover buns with plastic wrap and let rise in a warm place until puffed, about 30 minutes.

Preheat oven to 350 degrees F.

Combine butter and remaining minced garlic in a small bowl, then brush tops of the buns with some of the mixture. Sprinkle with Parmesan cheese.

Bake until golden brown, 25–30 minutes. Remove from oven and brush with more garlic butter. Cool on a wire rack for 10 minutes. Cut each bun in half with a serrated knife and serve with ketchup and mustard.

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