Cheese – Shredded Emmental and Mozzarella to give this dish lots of melty ooey gooey texture as well as a nice mild taste.Spices – Italian seasoning – that’s all we need for the flavors in this biscuity pesto ring.Sauce – We’re using pizza sauce today, any brand or kind you’d like!.Sausage – Any kind you’d prefer as long as it’s removed from it’s casing.Butter – Unsalted to control the amount of sodium in our dish.Ingredientsĭetailed measurements and instructions can be found on the printable recipe card at the bottom of the page. This dish is absolutely perfect for sharing! Tell everyone to roll up their sleeves and get in there, they’ll be completely enamoured by this dish and once you start hearing all that praise, you will be too! So let’s get into it, you’ll be dishing it out to friends and family alike soon enough. Talk about flavor galore here! Perfect For A Crowd Sound familiar?īut the best part about this ring is that pesto, at least I think so because I love any sort of pesto and I’m crazy enough to put pesto on anything. So we’ve got pizza sauce, sausage, and cheese. I decided to spice up my sausage, because nobody wants just plain old sausage so I cooked it with some Italian seasoning, for greater Italian flavor and made it a bit saucy by adding some pizza sauce to it. I came across this idea in the Fall Baking issue of Better Homes and Gardens and thought it was genius. I love baking savory things like this because who wants just a plain old biscuit? These biscuits are loaded with flavor from the yummy Italian sausage that’s cooked together with Italian seasoning and pizza sauce, to the delicious pesto and finally to the mozzarella and emmental cheese. Take country biscuit dough, filled with Italian sausage, pesto and loaded with cheese and butter. Remove the pan from the oven and spoon onto plates and enjoy.This Easy Sausage Pesto Ring makes for the perfect snack or appetizer. (Each oven cooks differently and depending on whether you use a glass dish or a metal dish will vary the cooking time). Remove the foil and bake for 5 more minutes, or until cheese is melted and dough is cooked through. Sprinkle cheese evenly over the dough and the chicken.I like mine extra pesto-y so I added a few more tablespoons. If you have any extra pesto you can dollop it onto the chicken. I like my chicken well seasoned so I made sure it had some salt and pepper on it before I put it in the pan.
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