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Sausage Bread Rounds are more than just a snack; they are a culinary experience that brings together a harmonious blend of flavors and textures. Originating from various cultures that celebrate the use of bread and sausage, this dish has found a beloved place in the hearts of food enthusiasts across the globe. The concept of stuffing dough with a savory filling is not new; however, the specific combination of Italian sausage, cheese, and aromatic vegetables creates a unique offering that is both satisfying and visually appealing.

Sausage Bread Rounds

Looking for a family-friendly lunch idea that’s quick and delicious? Try this one-pan lunch recipe that combines wholesome ingredients for a satisfying meal everyone will love. Perfect for busy days, afterka makes it easy to serve up healthy food without the fuss! FamilyFriendlyLunch OnePanRecipe HealthyEating MealPrep QuickLunch Nutrition HealthyFamily
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Ingredients
  

1 pound of Italian sausage (mild or spicy, based on preference)

1 cup of shredded mozzarella cheese

1 cup of finely chopped bell peppers (any color)

1/2 cup of finely chopped onions

1 teaspoon of garlic powder

1 teaspoon of Italian seasoning

1 package of refrigerated pizza dough (or homemade, if desired)

1 egg (beaten, for egg wash)

Olive oil (for drizzling)

Fresh parsley (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a skillet over medium heat, cook the Italian sausage until browned, breaking it apart with a spatula. Add the chopped onions and bell peppers to the skillet and sauté until they are soft and translucent (about 5-7 minutes). Stir in the garlic powder and Italian seasoning. Remove from heat and let it cool slightly.

      Roll out the refrigerated pizza dough on a lightly floured surface to about 1/4 inch thick. Cut out rounds using a cookie cutter or the rim of a drinking glass, about 3 inches in diameter.

        On each dough round, place a generous tablespoon of the sausage mixture in the center. Top with a bit of shredded mozzarella cheese.

          Gently fold the edges of the dough round upwards to form a small pouch, pinching to secure the filling inside. Place the filled rounds seam-side down on a parchment-lined baking sheet.

            Brush the tops of each bread round with the beaten egg for a golden finish. Drizzle a little olive oil over the rounds for added flavor.

              Bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.

                Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12-15 rounds