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Sausage/Cheese Bread Roll
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Sausage/Cheese Bread Roll

Ingredients:
1 -- 1# loaf frozen bread dough, thawed
1 -- 1# breakfast sausage (Jimmy Dean Sage is our favorite)
8 to 10 oz. shredded cheese (we typically use cheddar, but anything is good)
2 eggs (raw, used as a binder for other ingredients)

Preparation/cook:
Roll dough into approx. 12" x 15" rectangle. Cook sausage. Mix cooked sausage, shredded cheese and eggs. Spread mixture on bread dough. Roll dough with mixture inside like a jelly roll and drop into a greased (Pam spray works also) bundt pan. Let rise in warm area until puffy (about 1 hour).

Egg setup is with platesetter (feet down) at about 375 dome temp. Place bundt pan on platesetter and cook until top is golden brown (usually about 35 to 45 minutes). Invert bundt pan onto cutting surface and then brush butter on all sides of bread roll. Slice and enjoy.

We quite often do the prep and assembly the night before and leave in the bundt pan in the fridge, covered with a wet towel to keep dough from drying.  The next morning take the bundt pan out of the fridge before starting the Egg.  By the time the Egg is ready and stabilized the dough has warmed up and risen some.

 

EggHatter's Chocolate-Nut Dream Roll (3/2006)
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EggHatter's Chocolate-Nut Dream Roll

Ingredients:
1 -- 1# loaf frozen bread dough, thawed
1 cup nuts, chopped (your choice, we have used almonds, cashews, macadamias)
1 cup semi-sweet chocolate chips
1/2 cup brown sugar
1/4 cup softened butter

Glaze
Mix together 2 cups powdered sugar with 1 to 2 tablespoons milk and 1 tablespoon Hershey chocolate syrup.


Preparation/cook:
In a food processor, with a standard utility blade, chop almonds and chocolate chips until finely ground. Using hand mixer, add in sugar and butter until chocolate mixture is a paste. Set aside. Roll thawed dough into an approx. 12" x 15" rectangle. Spread chocolate mixture on dough. Roll dough with mixture inside like a jelly roll and drop into a greased (Pam spray works also) bundt pan. Let rise in warm area until puffy (about 1 hour).

Egg setup is with platesetter (feet down) at about 375 dome temp. Place bundt pan on platesetter and cook until top is golden brown (usually about 20 to 25 minutes). Invert bundt pan onto cutting surface and then drizzle glaze on roll. Slice and enjoy.

BREAKFAST FOCACCIA
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BREAKFAST FOCACCIA
 
Ingredients:
1 loaf frozen bread dough, thawed
3/4 cup mixed dried berries
4 tablespoons flour
2 tablespoons dry oatmeal
10 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons butter
 
Preparation:
Lightly grease a 9 x 13 baking dish, set aside.  On a lightly floured surface, roll or press dough into a 9 x 13-inch rectangle.  Place dough in prepared dish, pressing dough to corners.  Evenly top with berries, set aside.  In a small bowl, make streusel topping.  Mix flour with oatmeal, sugar and cinnamon.  Cut in butter until mixture is crumbly.  Spread over berries and dough.  Let rise until puffy (about 1 hour at room temperature or cover Focaccia and place in refrigerator to rise overnight). 
 
Cooking Setup:
Preheat Egg to 375.  Platesetter with feet up, with grid on feet.  Place 9 x 13 pan on grid.  Bake for 20 - 30 minutes or until is no longer doughy in center.  Remove from Egg and cool before slicing.

ShrimpBurgers
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SHRIMPBURGERS
 
Ingredients:
 
1 pound raw shrimp (cleaned, shelled & deveined)
1 egg
1/4 cup finely chopped parsley or cilantro
1/2 cup Panko Crumbs
Kosher salt
Freshly ground Black Pepper
Wasabi Mayonnaise (recipe follows)
 
Preparation:
In a food processor, process half the shrimp with the egg.  Coarsely chop the remaining shrimp and put it into a bowl.  Add the processed shrimp & parsley/cilantro, panko crumbs, salt & pepper to taste (I usually use about 2 tablespoons of DP Shakin' the Tree rub instead of S&P).  Form the mixture into patties (we have found that a 1.5 inch square cookie cutter works real well for this. Put the cookie cutter on freezer or waxed paper and fill with the shrimp mixture, then gently pull off the cookie cutter).  After the burgers are formed, put them in the refrigerator for at least one hour to help firm them up.
 
Egg Setup & Cooking:
Stabilize Egg at 350 with a raised grid.  Place the burgers on a perforated pan such as a pizza pan with holes or disposable fine mesh screen.  Place pan on raised grid and grill until cooked through, turning once, about 3 to 4 minutes per side.  Remove the burgers to a "bun" that has been spread with the Wasabi Mayo(Hawaiian rolls are what we have used most often as their sweetness contrasts nicely with Wasabi Mayo.  These can be split to serve as open face or as a "normal" burger).  Add more Wasabi Mayo on top of the shrimp burgers.  Leave as whole or cut in half or quarters depending on how many you are trying to serve.  We typically do 3 pounds of shrimp at a time which should yield about 24 burgers 1.5" square.
 
Wasabi Mayonnaise:
1 cup Mayonnaise
1/4 cup prepared Wasabi (available in the Asian section of the supermarket)
1 tsp. freshly grated Ginger
2 Tbls. Soy Sauce
1 tsp. sugar
pinch salt
 
Mix all the ingredients together.  Cover and refrigerate until ready to use.