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Sausage, Cheddar and Rosemary Buns
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | Makes 8 buns |
| Active time: | 20 minutes |
| Total time: | 40 minutes |
| Special equipment: | 8- by 11-inch pyrex dish |
Ingredients
- Olive oil
- 12 ounces bulk sage or breakfast sausage
- 1/2 cup sliced scallions
- 1 teaspoon fresh rosemary, finely chopped
- 1 pound basic pizza dough (store bought or homemade)
- 1 egg, beaten
- 1/3 cup grated cheddar cheese
Procedures
-
1
Adjust oven rack to middle position and preheat to 375°F. Brush an 8- by 11-inch pyrex dish with olive oil. Cook sausage in a skillet over medium high heat until sausage is brown and cooked through, about 5 minutes. Add scallions and continue to cook for 1 minute. Add rosemary and remove from heat.
-
2
Roll pizza dough into a 10- by 8-inch rectangle and brush edges with beaten egg. Scatter sausage mixture over dough the sprinkle with cheese and roll lengthwise into a cylinder. Cut into 8 evenly sized disks, place in prepared pan cut-sides-up, and brush with remaining egg wash. Set aside and allow to rise until puffy, about 30 minutes.
-
3
Bake for buns are browned and cooked through, about 18 minutes. Allow to cool for 5 minutes before serving.