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Description
BHG
Ingredients
US|METRIC
16 SERVINGS
- 8 oz. bulk italian sausage
- 1/4 cup finely chopped onion
- 3 1/4 cups all purpose flour
- 1 pkg. active dry yeast
- 2 tsp. italian seasoning (dried, crushed)
- 1 cup milk
- 1/3 cup butter
- 1/4 cup sugar
- 3/4 tsp. salt
- 1 egg
- 1 1/2 cups shredded fontina cheese (6 ounces)
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
- 1/2 cup shredded Parmesan cheese (finely, 2 ounces)
- 1 cup basil pesto
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Directions
- In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.
- In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol45mg15% |
Sodium370mg15% |
Potassium120mg3% |
Protein9g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber1g4% |
Sugars4g |
Vitamin A6% |
Vitamin C2% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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