I flipped another page on the calendar over the long weekend and saw that september had arrived. It is an interesting trick of perspective that time stands still while you're a wee one and flies by as you age . . . but I digress. A new month means that on the first Wednesday I gather with a group of 5 other bloggers.
The theme for today's gathering is 'Let's do Brunch!'
Brunch is one of my favourite things. You can sleep in as long as you want and still eat breakfast foods. No matter how late you hit the sheets last night, rest easy! You haven't wasted your day because brunch will still be there when you wake up.
Since I’m an early riser, I’ve usually already eaten before most people even realize its not the night before any longer. But every once in a while, I’ll lay in. This morning, that wasn’t the case, and I’m realizing that I’m probably going to complete this blog before any of you awaken.
Brunch is a bit of a slow waltz between two of my favorite types - sweet and savoury. Even better - incorporating alcohol if you choose.
Anyway, back to the plan. It was my turn to bring an appetizer to the party. It was like hitting a wall - what app does one serve at brunch (notice it is possible to use the word in a sentence that has nothing to do with an i-Pad - thank you for ruining a perfectly good food term).I trotted on over to Cooking Light as fast as Google would go and did a search 'brunch appetizer'.
The recipe for these savory sausage breakfast rolls popped up and my search was over.
If you're looking for a delicious treat to serve for brunch that doesn't require a ton of work then your search is over as well!
Savory Sausage Breakfast Rolls
1 (11-ounce) can refrigerated French bread dough
2 tablespoons butter, melted
2 teaspoons chopped fresh sage
1/4 teaspoon salt
8 ounces reduced-fat pork sausage, cooked and crumbled (such as Jimmy Dean)
3/4 cup (3 ounces) shredded Gruyère cheese
Preheat oven to 350°.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with butter, leaving a 1/2-inch border. Combine sage, salt, and sausage. Sprinkle sausage mixture evenly over dough, leaving a 1/2-inch border; top with cheese. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll). Cut 1 (1/2-inch-thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (1/2-inch-thick) pieces; arrange in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 28 minutes or until golden.