There is no yeast in this bread - just refrigerated all-ready pizza crust dough - which makes this recipe oh-so-easy!
Ingredients
2 1/2 teaspoons olive or vegetable oil, divided
13 ounces veal sausage, removed from casing
1 cup each diced onions and green or red bell peppers
1 small garlic clove, minced
1 teaspoon fennel seed (optional)
Dash each salt and pepper
1 refrigerated all-ready pizza crust dough (10 ounces)
Method:
Preheat oven to 425 degree F. In 10-inch skillet heat 2 teaspoons oil; add sausage, onions, bell peppers, and garlic and cook, breaking up large pieces of sausage with a wooden spoon, until sausage is crumbly and no longer pink, and vegetable are soft, about 2 to 3 minutes. If desired, stir in fennel; stir in salt and pepper. Set aside and let cool.
On work surface, press pizza dough into a 12x10-inch rectangle. Spread sausage mixture over entire surface of dough, pressing mixture into dough. Starting from wide end, roll dough jelly-roll fashion to enclose filling; pinch each marrow end to seal and tuck ends underneath loaf.
Transfer loaf, seam-side down, to 9x5x3-inch nonstick loaf pan and bake until golden brown, about 15 minutes. Using pastry brush, brush remaining 1/2 teaspoon oil over bread and bake 5 minutes longer. Remove pan from oven and let cool for 5 minutes. To serve, cut into 10 equal slices.
Each serving provides: 2 Protein Exchange; 2 Bread Exchange; 3/4 Vegetable Exchange; 1/2 Milk Exchange
Per serving: 314 calories; 21 g protein; 11 g fat; 29 g carbohydrate; 17 mg calcium; 1033 mg sodium; 57 mg cholesterol; 1 g dietary fiber
Sandy is a food lover who has been into food business for more than 20 years. She shares her experience in cooking tips, recipes as well as healthy cooking way.
She maintains her site at: http://www.lowcarbdiabeticdiet.com
Read her blog at: http://www.lowcarbdiabeticdiet.com/blog
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