Pull-Apart Stuffing Rolls
Pull-Apart Stuffing Rolls requires roughly 5 hours from start to finish. This recipe makes 8 servings with 317 calories, 9g of protein, and 19g of fat each. For $1.11 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. Many people really liked this side dish. Head to the store and pick up olive oil, butter, onion, and a few other things to make it today. This recipe from Serious Eats has 1255 fans. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Pull Apart Rolls Recipe, Buttery Pull-Apart Rolls, and 60 Minute Pull-Apart Rolls.
Servings: 8
Ingredients:
8 ounces sage sausage or breakfast sausage, removed from casings (see note above)
4 tablespoons butter, divided
1 stalk celery, finely chopped (about 1/2 cup)
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh sage leaves
4 medium cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (about 3/4 cup)
1 pound homemade or store-bought pizza dough (see note above)
Equipment:
frying pan
potato masher
whisk
bowl
dough scraper
knife
casserole dish
oven
microwave
stove
Cooking instruction summary:
Procedures 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl and set aside until completely cool. 2 While filling cools, make knots. On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough. 3 Tie each strip into a knot and transfer to bowl with sausge mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Grease a 9- by 13-inch casserole pan with 1 tablespoon butter. Transfer the knots to the casserole dish in a single layer. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours. 4 When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes. 5 When rolls are almost ready, melt remaining tablespoon butter in the microwave or stovetop. Remove rolls from oven and immediately brush butter. Serve with gravy and cranberry sauce on the side.
Step by step:
1. Melt 2 tablespoons butter in a large skillet over medium-high heat.
2. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes.
3. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.
4. Add parsley and season to taste with salt and pepper.
5. Transfer contents to a large bowl and set aside until completely cool.
6. While filling cools, make knots. On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
7. Tie each strip into a knot and transfer to bowl with sausge mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Grease a 9- by 13-inch casserole pan with 1 tablespoon butter.
8. Transfer the knots to the casserole dish in a single layer.
9. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
10. When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap rolls.
11. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
12. When rolls are almost ready, melt remaining tablespoon butter in the microwave or stovetop.
13. Remove rolls from oven and immediately brush butter.
14. Serve with gravy and cranberry sauce on the side.
Nutrition Information:
covered percent of daily need
