rcpmkover3

ITKWM

Recipe Make-Over #3

fleeceworks

hotmail.com

AUGUST 2002

AFTER:
Calories          314.6
Fat                       14.1g
Fiber                      0.3g
Protein                18.2g
Sodium          1382mg
Cholesterol        38mg
Carbohydrates   41.3g

BEFORE:
Calories            770.7
Fat                         49.8g
Fiber                        1.9g
Protein                  27.9g
Sodium            1289mg
Cholesterol       183mg
Carbohydrates    51.5g

SAUSAGE & PEPPER BREAD serves 10
Original Recipe- 16 points

SAUSAGE & PEPPER BREAD serves 10
Make-Over Recipe- 7 points

SAUSAGE & PEPPER BREAD

         2 pounds purchased pizza dough
         2 tbs. light margarine
         2 cloves garlic, minced
         1 lb. hot Italian turkey sausage
      1/4 cup egg substitute
         1 tsp. dried oregano
         1 tsp. dried basil
         2 cups grated light mozarella cheese
         2 red or green bell peppers, finely                       chopped
            cooking spray
            garlic powder and salt, to taste

SAUSAGE & PEPPER BREAD

             DOUGH
         1 cup milk
         2 eggs
         4 tbs. canola oil
         4 cups bread flour
         2 tsp. salt
         6 tbs. sugar
         2 tsp. yeast

             FILLING
         6 tbs. butter or margarine
         4 cloves garlic, minced
         2 lbs. hot Italian sausage
         2 eggs, beaten
         1 tsp. dried oregano
         1 tsp. dried basil
         2 cups grated mozarella cheese
1 1/2 cups red or green bell peppers,
            finely chopped

Remove the casings from the sausages and discard. In a skillet over medium heat, brown the sausage, crumbling it as it cooks. When browned, remove from skillet and drain well on paper towels; set aside to cool. In a small saucepan, melt the margarine and stir in the garlic; set aside. Combine the sausage, egg substitute, oregano, basil, cheese and chopped peppers; set aside

Grease two cookie sheets or jelly-roll pans. Roll each pound of pizza dough into a 9 X 12 inch rectangle. Brush the surface of each with 1/2 the garlic/margarine mixture. Spread 1/2 of the sausage mixture over each of the rectangles, using all of the sausage mixture. Starting with a long edge, roll up each sausage bread, jelly-roll style. Pinch seams and ends to seal. Spray the surface of the rolls with cooking spray and sprinkle with salt and garlic powder. Place the rolls on the baking sheets. Cut a few diagonal slits on the top of each loaf. Preheat oven to 375 degrees F. Bake for 30 to 40 minutes until brown. Remove from oven and allow to cool slightly before slicing. Serve warm.

Note: One serving is 1/5 of a loaf and makes a meal-sized sandwich for 7 points. If you cut each loaf into 10 thin slices and serve them as appetizers, then one slice is only 3.5 points.

DOUGH: Put the milk, eggs and canola oil into the bread machine. Make a well in the top of the dry ingredients and add the yeast into the well. Select dough mode and start the machine. When the dough has risen long enough, the machine will beep. Turn it off, remove the bread pan, and turn out dough onto a floured surface.

FILLING: Make the filling while the dough is being processed. Remove the casings from the sausages and discard. In a skillet over medium heat, brown the sausage, crumbling it as it cooks. When browned, remove from skillet and drain well on paper towels; set aside to cool. In a small saucepan, melt the butter and stir in the garlic; set aside. Combine the sausage, eggs, oregano, basil, cheese and chopped peppers; set aside.

ASSEMBLY: Grease two cookie sheets or jelly-roll pans. Divide dough in half. Roll each half into a 9 X 12 inch rectangle. Brush the surface of each with 1/4 of the garlic/butter mixture. Spread 1/2 of the sausage mixture over each of the rectangles, using all of the sausage mixture. Starting with a long edge, roll up each sausage bread, jelly-roll style. Pinch seam and ends to seal. Brush entire surface of the rolls with remaining garlic butter. Place the rolls on the baking sheets. Cut a few diagonal slits on the top of each loaf. Preheat oven to 375 F. Bake for 30 to 40 minutes until brown. Remove from oven and allow to cool slightly before slicing. Serve warm.

Note: slices can be reheated in the microwave. This bread can also be frozen.