Thursday, September 2, 2010

jalapeno sausage cheese and egg braid

I love home delivery.  I love my new farm fresh to you organic fruit and vegetable delivery.  This amazing box of fresh fruits and vegetable arrives at our door.  Carter loves to help me open the box and name each item and put it away.  He has even been more eager to taste new things that "the farmer" brought.  I am making it a weekly challenge to try to make new recipes that include these seasonal and fresh items from my box which will help get the entire family to enjoy the bounty.  This week I took the yellow onion and jalapeno pepper and turned it into this amazing breakfast for dinner delight.  To counter the spicy jalapeno I served it with sliced tomatoes and cantaloupe both from our farm box.  This recipe looks like it took more effort then it actually did and the filling can easily be adjusted to include your favorite combination.

jalapeno sausage cheese and egg braid
adapted: cooking light

  • 1  (13.8-ounce) can refrigerated pizza dough or homemade dough
  • Cooking spray
  • 1  tablespoon  olive oil
  • 1/4  cup  chopped yellow onion
  • 4  ounces  chicken sausage with jalapeno peppers, chopped
  • 2  large eggs, lightly beaten
  • 1/2  cup  (2 ounces) shredded Monterey Jack cheese
  • 1/4  cup  shredded cheddar cheese
  • 1 jalapeno pepper seeded and chopped
  • 1  large egg white, lightly beaten
1. Preheat oven to 425°.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeno peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

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