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modified internet find
Ingredients you'll need:
24 frozen IC friendly dinner rolls, thawed but still cold [see Cook's note]
1 lb IC friendly Nitrate free sausage
1/4 cup sweet onion, minced(if can tolerate)
1/2 cup grated Parmesan cheese(if can tolerate)
1 tsp dry Italian seasoning(if can tolerate otherwise just use what you can tolerate)
1 tsp garlic powder
1/2 tsp onion powder(if can tolerate)
1/2 tsp garlic
2 cup shredded Mozzerella cheese, divided
1 cup finely shredded Asiago cheese, divided(if can tolerate otherwise use a cheese of your choice)
1/2 cup butter, melted
Directions:
Arrange the frozen rolls on a sheet of wax paper on the counter. Thaw for 20-30 minutes, then use a sharp knife and quarter.
In a large skillet, cook the sausage and minced onion until no pink remains. Drain all excess fat from the pan. Set aside to cool, or this can be done in advance and chilled, if preferred.
Into a gallon size plastic storage bag, shake together the grated Parmesan cheese, dry Italian seasoning, garlic powder, onion powder and garlic salt. Toss the bread pieces in the melted butter then add to the cheese mixture. Seal and shake until coated.
In spritz the bottom and sides of a non-stick 9 x 13-inch metal baking pan with cooking spray. Arrange 1/2 of the quartered rolls on the bottom of the pan. At this point, they won't touch, the bread still has to rise. Over the rolls, sprinkle 1/3 of the shredded mozzarella cheese, 1/2 of the Asiago cheese and 1/2 of the crumbled sausage. Repeat, ending with the final 1/3 of shredded mozzarella cheese and Asiago
Cover with plastic wrap and allow the rolls to rise in a draft free place until doubled. Around 1 1/2- 2 hours.
Uncover and bake at 375°F for 35-40 minutes or until puffy and golden. Pull apart and serve. Can dip in basic nomato sauce recipe posted on this site.
Ingredients you'll need:
24 frozen IC friendly dinner rolls, thawed but still cold [see Cook's note]
1 lb IC friendly Nitrate free sausage
1/4 cup sweet onion, minced(if can tolerate)
1/2 cup grated Parmesan cheese(if can tolerate)
1 tsp dry Italian seasoning(if can tolerate otherwise just use what you can tolerate)
1 tsp garlic powder
1/2 tsp onion powder(if can tolerate)
1/2 tsp garlic
2 cup shredded Mozzerella cheese, divided
1 cup finely shredded Asiago cheese, divided(if can tolerate otherwise use a cheese of your choice)
1/2 cup butter, melted
Directions:
Arrange the frozen rolls on a sheet of wax paper on the counter. Thaw for 20-30 minutes, then use a sharp knife and quarter.
In a large skillet, cook the sausage and minced onion until no pink remains. Drain all excess fat from the pan. Set aside to cool, or this can be done in advance and chilled, if preferred.
Into a gallon size plastic storage bag, shake together the grated Parmesan cheese, dry Italian seasoning, garlic powder, onion powder and garlic salt. Toss the bread pieces in the melted butter then add to the cheese mixture. Seal and shake until coated.
In spritz the bottom and sides of a non-stick 9 x 13-inch metal baking pan with cooking spray. Arrange 1/2 of the quartered rolls on the bottom of the pan. At this point, they won't touch, the bread still has to rise. Over the rolls, sprinkle 1/3 of the shredded mozzarella cheese, 1/2 of the Asiago cheese and 1/2 of the crumbled sausage. Repeat, ending with the final 1/3 of shredded mozzarella cheese and Asiago
Cover with plastic wrap and allow the rolls to rise in a draft free place until doubled. Around 1 1/2- 2 hours.
Uncover and bake at 375°F for 35-40 minutes or until puffy and golden. Pull apart and serve. Can dip in basic nomato sauce recipe posted on this site.
