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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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give refigerated dough a delicious lift by rolling italian sausage and fennelseed into the dough. Ingredients:
8 oz. bulk italian sausage |
1t. fennel seeds |
2(11 oz.) cans refrigerated french bread dough |
Directions:
1. Heat medium skillet over med-high heat ubtil hot. Cook sausage 6 to8 8 mins or until browned and no longer pink,breaking it up as it cooks. Add fennel seeds halfway thru cooking.
2. Heat oven to 375. Lightly spray baking pan with cooking spray. Gently unroll 1 loaf of dough;sprinkle with half of the sausage mixture. Roll up,starting at long edge;place,seam-side down,on baking sheet. Repeat with remaining dough,placing several inches apart from first loaf. Spray tops with cooking spray. With sharp knife,slash tops of loaves every 1 to 11/2 .
3. Bake 15 to 20 mins. until crust is golden brown.
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