recipes

Appetizers & Sides 10 August 2015

Italian Sausage Appetizer Bread

Ingredients
  • 1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage
  • 1 loaf (1 pound) frozen white bread dough, thawed
  • 4 ounces cream cheese, softened
  • 2 garlic cloves, minced
  • 1 jar (7 ounces) roasted red peppers, well drained and sliced
  • 1/3 cup Kalamata olives, pitted and sliced
  • 2 cups (8 ounces) Swiss cheese, shredded
  • 1 teaspoon poppy seeds
Preparation
  1. In skillet, brown sausage until no longer pink; drain.
  2. On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
  3. Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
  4. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
  5. Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.
Serves

Yield 16 appetizer servings

Source

Johnsonville

Breakfast & Brunch 07 August 2015

Cinnamon French Toast

Ingredients
  • 3 large eggs
  • 3/4 cup Silk Nog or Vanilla Silk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 6 (1-inch thick) slices cinnamon swirl or any sliced bread
  • 1 tablespoon unsalted butter
  • Maple syrup or fruit
  • Sifted powdered sugar
Preparation
  1. In large bowl, whisk together eggs, soymilk, vanilla, cinnamon and nutmeg. Place bread slices in flat casserole dish and cover with egg mixture. Let soak 5 to 10 minutes.
  2. Heat non-stick skillet over medium heat and melt 1 tablespoon of butter. Add slices of soaked bread and cook until golden brown. Top French toast with maple syrup or fruit and sprinkle with powdered sugar.
Serves

Serves 6

Source

Silk Soy Milk

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