Savoury Sausage and Caramelized Onion Roll-Ups Appetizer

THANKSGIVING

with Dijon Mustard Dip

10 min

Difficulty: 1/3

Canadian

These pizza dough roll-ups are packed with savoury sausage, fragrant sage and caramelized onions, and then baked to golden perfection. They're the perfect 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).

Allergens

Barley

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Small Bowl

Large Non-Stick Pan

Tags

Speciality

Thanksgiving

Thanksgiving-small

Ingredients

Mild Italian Sausage, uncased

250 g

Pizza Dough

340 g

Sage and Thyme

14 g

Onion, sliced

113 g

Whole Grain Mustard

4 tbsp

Mayonnaise

4 tbsp

Egg

1 unit(s)

All-Purpose Flour

2 tbsp

Leek

1 unit(s)

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

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 pork, 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 a 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.