1 frozen cheesy garlic french bread loaf, cut in half length-wise
1 pound Johnsonville Italian Sausage
1 (10 oz.) jar pesto sauce
1 cup shredded cheese
Preheat oven to 400F degrees. Line 2 baking sheets with foil or silicone baking mat.
Toss butternut squash with a couple drizzles of olive oil and a pinch of salt/pepper. Roast in the oven for about 25-30 minutes or until tender. Remove and set aside to cool slightly while you prepare the rest.
Bake the french bread according to package instructions.
In a non-stick pan over medium heat, brown italian sausage until golden brown; remove from pan and set aside.
Spread pesto sauce evenly over each half of the toasted french bread.
Top with butternut squash and italian sausage.
Add shredded cheese. Bake for 8-10 minutes or until the cheese is melted. Cut into slices and enjoy!
Ingredients: Dry ingredients
1/4 cup white bean flour
1/4 cup sorghum flour
1/4 cup cornstarch
1/4 cup tapioca flour
1 cup cornmeal
1/2 teaspoon xanthan gum
1 teaspoon egg substitute
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt Wet ingredients
1 cup plain yogurt
2 tablespoons margarine, melted
1/4 cup orange juice or 1/4 cup water Directions:
Preheat oven to 400 degrees. Grease 8″ square pan.
In a mixing bowl, whisk together the dry ingredients. Set aside.
In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
Add the dry ingredients and stir until just blended.
Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
Cut into squares and serve warm or at room temperature.
Ingredients 1 cup chopped pecans 1 (16-oz.) package hot roll mix 1/2 cup butter, softened 1 cup firmly packed light brown sugar 2 teaspoons ground cinnamon 1 cup powdered sugar 2 tablespoons milk 1 teaspoon vanilla extract Directions 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. 2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes. Roll dough into a 15- x 10-inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. 3. Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Yield: Makes 12 rolls
Ingredients 9 ounces all-purpose flour (about 2 cups) 2 1/2 teaspoons baking powder 1 1/4 teaspoons pumpkin pie spice 1/2 teaspoon salt 5 tablespoons chilled butter, cut into small pieces 1/3 cup fat-free buttermilk 3/4 cup canned pumpkin 3 tablespoons honey Directions 1. Preheat oven to 400°. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. 3. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist. 4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm. Yield: 14 servings (serving size: 1 biscuit)
Ingredients 1/2 (8-oz.) package cream cheese, softened 1/4 cup firmly packed light brown sugar 1 1/2 teaspoons orange zest 1 (11-oz.) can refrigerated French bread dough 2 tablespoons granulated sugar 1 tablespoon butter, melted 1/2 cup powdered sugar 1 tablespoon orange juice Preparation Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately. Yield: Makes 11 rolls
Ingredients 1 package dry yeast (about 2 1/4 teaspoons) 1 cup warm 2% reduced-fat milk (100° to 110°) 3/4 cup canned mashed sweet potatoes 3 tablespoons butter, melted and divided 1 1/4 teaspoons salt 2 large egg yolks, lightly beaten 5 cups bread flour, divided Cooking spray Directions 1. Dissolve yeast in milk in a large bowl; let stand 5 minutes. 2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk. 3. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms. 4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky). 5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. 6. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan. 7. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size. 8. Preheat oven to 400°. 9. Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped. 10. Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
Directions 1. Preheat oven to 375°. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, thyme, and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture to milk mixture, stirring well with a whisk. Stir in melted butter. 3. Coat 8 popover cups with cooking spray; sprinkle cheese evenly among cups. Place cups in oven at 375° for 5 minutes. Divide batter evenly among prepared cups. Bake at 375° for 40 minutes or until golden. Serve immediately.
Ingredients 1 1/3 cups all-purpose flour 3/4 cup sugar 1/2 cup yellow cornmeal 2 teaspoons baking powder 3/4 cup buttermilk 1/4 cup orange juice 3 tablespoons butter, melted 1 egg, lightly beaten 1 cup cranberries Directions 1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full. 2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature. Note: You can freeze these muffins in zip-top plastic freezer bags. Thaw them at room temperature, or microwave frozen muffins at HIGH 15 to 30 seconds. Makes 12 servings
Ingredients 1 1/2 cups all-purpose flour 3 tablespoons yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sugar 1/4 cup butter, softened 2 teaspoons grated orange rind 1 large egg 1 large egg white 1/3 cup fat-free buttermilk 1/4 cup part-skim ricotta cheese 2/3 cup dried cranberries, coarsely chopped Cooking spray Directions 1. Preheat oven to 375°. 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk. 3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add egg and egg white, 1 at a time, beating well after each addition. 4. Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Makes 12 servings