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Thanksgiving Stuffed Bread
Thanksgiving Stuffed Bread

Thanksgiving Stuffed Bread

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Enjoy a holiday favorite from Rachel Ray’s kitchen with Jimmy Dean® Hearty Sausage Crumbles, butternut squash, eggs, dried cranberries and refrigerated pizza dough.

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Ingredients

  • 2   tablespoon extra virgin olive oil
    1   small baking pumpkin or butternut squash, peeled, seeded and chopped into bite sized    
          cubes
     1 small onion, chopped
    6   sprigs fresh thyme, leaves removed from stems, chopped
    1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
    Salt and black pepper to taste
    1 cup dried cranberries
    2 containers (13.8 ounces each) refrigerated pizza dough
    1 egg, beaten
    1 tablespoon caraway seeds
    1 tablespoon sea salt

Directions

1.      Preheat oven to 400°F. 

2.      Pour olive oil into large skillet. Add squash; cook and stir over medium-high heat about 5 minutes or until golden brown. Add onion and thyme to skillet; season to taste with salt and pepper. Cook and stir 2 minutes or until onions are translucent.  Remove from heat; stir in cranberries. Cool.

3.      Unroll pizza dough onto a lightly floured baking sheet. Roll out to

Into a large rectangle (about 13x10-inches).   Sprinkle half the sausage down center of each dough.  Top each with half of the squash mixture. 

4.      Use a sharp knife to make 7 diagonal cuts in exposed pastry on each side of filling, stopping 1/2 inch from filling.  Fold strips over filling, alternating sides until filling is enclosed.  Repeat with remaining dough and ingredients.

5.      Beat egg with 2 teaspoons water.  Brush dough with egg.  Sprinkle with caraway seeds.

6.      Bake 20-25 minutes or until braids are golden brown.  Cut each bread into 6 slices to serve.

 

Prep Time:  25 minutes

Bake Time:  25 minutes

Yield:

6 servings (1 slice each)