Savoury Sausage and Caramelized Onion Roll-Ups

Name: Savoury Sausage and Caramelized Onion Roll-Ups with Dijon Mustard Dip
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Mild Italian Sausage, uncased; 340 g Pizza Dough; 14 g Sage and Thyme; 113 g Onion, sliced; 4 tbsp Whole Grain Mustard; 4 tbsp Mayonnaise; 1 unit(s) Egg; 2 tbsp All-Purpose Flour; 1 unit(s) Leek; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Dijon Mustard Dip

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These pizza dough roll-ups are packed with savoury sausage, fragrant sage and caramelized onions, and then baked to golden perfection. They're the best complement to the tangy mustard dipping sauce served alongside.

Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower, oil, water) • Yellow onion • Leek • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Grade A egg • All-purpose flour (wheat) • Herb mix (sage, thyme).

Tags:

New

Allergens:

Hvede

•Senf

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

340 g

Pizza Dough

14 g

Sage and Thyme

113 g

Onion, sliced

4 tbsp

Whole Grain Mustard

4 tbsp

Mayonnaise

1 unit(s)

Egg

2 tbsp

All-Purpose Flour

1 unit(s)

Leek

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1100 kcal

Fat56 g

Saturated Fat12 g

Carbohydrate106 g

Sugar10 g

Dietary Fiber7 g

Protein43 g

Cholesterol195 mg

Sodium2020 mg

Trans Fat0.2 g

Potassium850 mg

Calcium250 mg

Iron9.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Sprinkle both sides of dough with flour. Stretch into a rough rectangle shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
Let dough rest in a warm place for 8-10 min.

Strip 1 tbsp (2 tbsp) thyme leaves from the stems. Roughly chop.
Thinly slice sage leaves.
Thinly slice leek.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage, leeks and onions. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
Carefully drain and discard excess fat. Add sage and half the thyme. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Remove pan from heat. Allow sausage mixture to cool slightly, 4-5 min.

With floured hands, roll dough again into a rectangle shape, roughly 8x15 inches. (NOTE: Make 2 rectangles for 4 ppl.)
Spread sausage-onion filling over dough, leaving a 1/2-inch edge all the way around.
Carefully and tightly roll the dough lengthwise into a log. Tuck in the edges as you go, ending with the seam-side facing down on the baking sheet.
Transfer sausage roll to the fridge to firm up slightly, 5 min.

Whisk together egg and 1 tbsp (2 tbsp) water in a small bowl.
Using a sharp knife, slice sausage roll into 12 pieces.
Separate the pieces and place on another parchment-lined baking sheet, swirl-sides up. (NOTE: You should be able to see the spiral of meat and veggies.)
Brush sides and tops of sausage rolls with egg mixture. Sprinkle with remaining thyme and salt.
Bake sausage rolls in the middle of the oven until golden brown and cooked through, 15-18 min.