This recipe originates from my sausage bread which I would always make for special occasions and give as gifts during the holidays. I realized, and so did my kids, that this is just too good not to have more than a few times a year. So that is how my sausage bread rounds as a delicious anytime appetizer came about!
Notes from the Test Kitchen:
The aroma in the Test Kitchen, while these were baking was awesome! I knew they were going to be good. The sweet Italian sausage with the cheese and garlic stuffing is so flavorful. I love that these are smaller... you can eat even more!
loaf of frozen bread dough, defrosted according to package directions
Preheat oven to 350 degrees.
Spray one 12 cup and one 6 cup (or 3 six cup, using 16 cups) muffin/cupcake pans with cooking spray and set aside.
In large skillet over medium heat, cook sausage almost completely(leaving slightly pink). crumbling into pieces with spatula, drain.
Add into sausage, 1 teaspoon pepper, 2 chopped garlic cloves, and 1 tablespoon oregano, cook until brown.
Turn off heat, and add in 2 tablespoons Parmesan cheese and egg yolk, stir completely.
Cut bread dough loaf into quarters, then cut each quarter again in quarters. Roll each piece into a ball, then stretch ball into a round, as if making a pizza crust.
Sprinkle each round with 1/2 teaspoon parmesan cheese, then spoon on approximately 1 1/2 teaspoons of sausage mixture, top each with 1 teaspoon shredded mozzarella cheese. Bring dough up around filling and pinch together. Place seam side down into each cup of prepared pans.
Brush each round with reserved egg white, and sprinkle top of each with 1/4 teaspoon garlic powder. Bake for 20-22 minutes, until golden brown.
Serve with your favorite marinara sauce for dipping.
Makes approximately 16 rounds.