Apple Cheddar Sausage Rolls
A little sweet, a little savory, the classic combination of apple, cheddar and sage sausage makes a wonderful holiday breakfast or brunch. They can be assembled the night before and then just popped in the oven before the meal.
Ingredients
- 2scoopApple Pie Keto Chow(3.2 oz.)
- 0.75cupalmond flour(3 oz.)
- 1stick unsalted buttercubed (4 oz.)
- 2large egg whites
- 1Tbsp.watercold
- 4oz.cheddar cheeseshredded
- 8linksbreakfast sausagecooked
Instructions
- Mix the Keto Chow with the almond flour in a large mixing bowl.
- Cut the butter into the flour with a pastry cutter or fork until it resembles coarse sand with an occasional pebble.
- Add the egg whites and cold water and mix until it can be formed into a ball. Knead by hand until it is smooth, shape into a ball and wrap tightly in plastic, refrigerate at least 30 minutes.
- Preheat the oven to 350°F and line a large baking tray with parchment paper or tin foil.
- Split the dough into two equal pieces, roll one piece between two pieces of parchment paper to a 6"x10" rectangle. The dough should be about 1/4" thick. Cut the dough into four equal rectangles.*
- Sprinkle half an ounce of the cheddar cheese in the center of one rectangle, diagonally from corner to corner, then lay a sausage over the cheese.
- Wrap the short sides of the dough over the sausage and cheese, and press to seal them together.
- Place the wrapped sausage on the prepared tray and continue with the remainder of the rectangles to make three more. Roll out the second piece of dough and repeat with the rest of the cheese and sausage.
- Bake rolls for 25 minutes until they are golden brown, and crisp on the bottom. Serve hot.
Notes
NOTE: For pork breakfast sausages, I made a 1/4” thick rectangle approximately 13"x8" using all the dough and cut it into 8 equal rectangles.
Dough was frozen after cutting for 5 minutes, then cheese sprinkled, sausage placed, then rolled.
After all 8 were made, rolls were frozen for 20 minutes to help them keep their shape, then immediately placed in the oven. *The dough needs to be 1/4" thick to hold its shape and this is more important than the size of the rectangle.
Dough was frozen after cutting for 5 minutes, then cheese sprinkled, sausage placed, then rolled.
After all 8 were made, rolls were frozen for 20 minutes to help them keep their shape, then immediately placed in the oven. *The dough needs to be 1/4" thick to hold its shape and this is more important than the size of the rectangle.
Nutrition
Serving: 1gCalories: 319.4kcalCarbohydrates: 4.5gProtein: 19.1gFat: 26.1gSaturated Fat: 11.8gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 7.85gTrans Fat: 0.6gCholesterol: 67.5mgSodium: 554.7mgPotassium: 490.29mgFiber: 2.6gSugar: 0.79gVitamin A: 581.33IUVitamin C: 30mgCalcium: 313.83mgIron: 1.13mgSugar Alcohol: 0.03gNet Carbs: 1.89g