Savory “Sweet”Rolls

Ina Garten on the Barefoot Contessa makes cinnamon rolls using puff pastry which is brilliant. Instead of having to wait for the dough to rise like regular cinnamon roll dough you just roll and go. I hate waiting for stuff. After making her sweet rolls I started wondering if you could make the same thing only savory – here you go…

I made these with sausage apple and cheddar but the sky is the limit. I love recipes where you don’t really have to measure anything and you can use whatever you have in your fridge or whatever your theme is or just whatever you feel like eating. I’ll put other ideas at the bottom.

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Sausage Apple Cheddar Savory Sweet Rolls

Ingredients

2 packages puff pastry; thawed but very cold

1 lb ground sausage

½ large sweet onion; diced

1 granny smith apple; cored and diced

1 tablespoon dried or fresh thyme

1 tablespoon sorghum or molasses

1 teaspoon cinnamon

3 pats of cold butter

½ cup chopped pecans

2 cups shredded sharp cheddar cheese

Non-stick baking spray

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Serves: 12 rolls
Directions

Heat the oven to 400° and spray a non-stick muffin tin with baking spray

Cut each pat of butter into ¼ and place each ¼ into a muffin cup; sprinkle with a few pecans

Sauté the onions and sausage in a little olive oil until the sausage is no longer pink

Add the apples and sauté until soft

Add the thyme, sorghum, and cinnamon and stir

Remove the mixture from the heat and let cool completely (if you don’t let it cool it will make the puff pastry all gross and gummy – so let it cool)

Unfold one sheet of puff pastry on a floured surface

Using a rolling pin roll out the pastry to 12” x 11”

Sprinkle the pastry with half the shredded cheese and half the cooled sausage mixture; leave about a 1” strip at the end of the pastry

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Roll up the pastry tightly ending with the edge that has nothing sprinkled on it; rest the roll on the seam

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Using a serrated knife cut the log in half then each half into 1/3; place each roll cut side down into a muffin cup

Repeat with the other puff pastry and other half of the cheese and sausage mixture

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Place the muffin tin in the preheated oven with a cookie sheet under it in case it spills over

Bake at 400° for 30-40 minutes or until each roll is golden brown.

Run a knife around the roll to release it and turn them out while still warm

Serve at room temperature

Some other ideas:

Italian – mozzarella, olives, salami, with Italian seasoning

French – mushrooms, gruyere, ham, and thyme

Mediterranean – feta, kalamata olives, sundried tomato. Serve it with a tomato and cucumber salad and taziki sauce

Mexican – cheddar, jalapeno, steak, served with a queso and pico de gallo

Southern – fried chicken, pickles, mayo

You get the idea – think of a sandwich or pizza that you like and make it work.
Just don’t use anything too wet – like put tomatoes on the side.
Make sure you chop everything pretty small so it rolls up well.
Add things like olives and sundried tomatoes that have a lot of flavor but keep track and don’t use salt if you have items with salt already in them. Don’t forget some cheeses are pretty salty

Quick Bread

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Got the main recipe from Food Network Magazine’s 50 Quick Bread article.
But as usual I had to mess with it.

Most of the recipes are for a sweeter bread like
banana-chocolate, lemon raspberry, or pina colada.
I’m partial to more savory bread so here’s what I tried:

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Sun-dried Tomato and Pesto

 3/4 cup sour cream
1/2 cup vegetable oil
2 eggs
1/3 cup pesto
1 3/4 cups flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon lemon zest
1/2 teaspoon each salt and pepper
1/2 cup shredded Italian cheese blend
1 cup chopped oil packed sun-dried tomatoes

Whisk the sour cream, vegetable oil, eggs, and pesto and set aside

Whisk the flour, sugar, baking powder, baking soda, lemon zest, salt and pepper

Toss in the Italian cheese blend and sun-dried tomatoes

Combine the flour mixture and sour cream mixture just until mixed

Line a bread pan with parchment paper so the sides hang over and spray with non-stick baking spray

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Pour the batter into the pan and spread evenly,
bake at 350 for 40-50 min or until a knife inserted in the middle comes our clean

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Let cool in the pan for 10 minutes then transfer to a cooling rack and let cool to room temperature before slicing

This tasted like really good pizza or scachatta form Alessi’s deli in Tampa
(when I was a kid my dad would bring it back from trips – love that stuff)
it would taste great to add some sautéed diced pancetta or diced pepperoni

Pimento Cheese and Bacon
(I made this one up – loved it)

1/2 white, yellow, or Vidalia onion – small diced
Olive oil
3/4 cup sour cream
1/2 cup vegetable oil
2 eggs
3/4 cup pimento cheese
1 3/4 cups flour
1 tablespoon sugar
2 teaspoons each chopped rosemary and thyme
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon lemon zest
1/2 teaspoon each salt and pepper
1/2 cup cooked crumbled bacon
1/4 cup shredded cheddar cheese
2 tablespoons unsalted butter – cut into small cubes

Sauté the onions in the olive oil until translucent

Whisk the sour cream, vegetable oil, eggs, and pimento cheese and set aside

Whisk the flour, sugar, rosemary, thyme, baking powder, baking soda, lemon zest, salt and pepper

Toss in the bacon

Combine the flour mixture and the sour cream mixture just until mixed

Line a bread pan with parchment paper so the sides hang over and spray with non-stick baking spray

Pour the batter into the pan and spread evenly

Sprinkle a little shredded cheddar cheese on top and little cubes of butter

 Bake at 350 for 40-50 min or until a knife inserted in the middle comes our clean

Let cool in the pan for 10 minutes then transfer to a cooling rack and let cool to room temperature before slicing

The Food Network main recipe is really delicious
the bread has a crispy crust and is light and moist inside.
I froze some of the loaves and then sliced and toasted them later
and they tasted like I just baked them.

Another combo might be cheeseburger – replace the pimento cheese with shredded cheddar, the bacon with cooked hamburger meat, and add the sun-dried tomatoes.

There are lots of ways you can mess with this recipe. Just think about a combo you like – like chicken pot pie then figure out what the main ingredients are and incorporate them into the recipe.

Be careful not to throw off the wet to dry ingredients ratio. So for chicken pot pie I’d replace the cheese and bacon with chicken, carrots, and celery. Always cook the meat and sauté and vegetables before tossing them in.

You get the idea.
You can cater your bread to match the theme of your meal or the basket you’re giving someone.

Apples, pecans, and sausage for Thanksgiving
Honey, lemon zest, and pistachio for a Moroccan theme
BBQ, cheddar, and candied jalapeno for a Cowboy theme

I never make the same thing twice so I love recipes like this that I can change a million different ways!