BH&G Easy Sausage-Pesto Ring >> this needs something-something.

I fell HARD coming across this image in "Better homes & gardens 100th anniversary new cookbook".



Sadly, there was no hope for it. I was going to have to make this, even though I would end up--alone--trapped in the house with cheesy dough. (I've been coughing for 2 weeks (tested COVID-free) and decided I shouldn't be around people.)

To mitigate the damage, I decided to reduce proportions. Rather than 16 biscuits in a 10" tube pan, I used two 5-biscuit tins, Tennessee breakfast sausage in a tube, my own pesto and the Italian shredded cheese blend. I smooshed the stacked biscuits to fit into the pan and the result looked good, but only tasted so-so. They also had an annoying habit of breaking apart with pesto on one side and sausage/cheese left on the other biscuit.

I know this because I kept breaking them apart to test. And then to eat it. And then to break another one apart...again.

I decided to try another attempt with just one 5-biscuit tin, double the sausage--only this time I processed the cooked sausage, cheese and pesto together. I also split the unbaked layers so I ended up with 10 stacked biscuits again. This tasted slightly better but it still NEEDS something...something acidic I think, to balance off the fat from cheese, sausage and pesto. I'm thinking cherry tomatoes or dried tomatoes. I don't know what...I just know that it's not perfect.

And the darn thing STILL split right on the filling portion, pulling away from the biscuit section.



Ingredients for 10" tube pan
5 TBL butter, melted
2 16-oz refrigerated biscuit tubes (8 biscuits each)
1/3 C basil pesto (17 tsp)
1/3 C bulk Italian sausage, cooked (17 tsp)
1 1/4 C Italian cheese blend (shredded (20 TBL)

Oven at 350. Coat pan with 3 TBL butter
Top each biscuit with 1 tsp pesto, 1 tsp sausage and 1 TBL cheese. Stack 4 and place on its side in pan. Repeat with remaining 12 biscuit for 3 more stacks. Pour remaining butter over top.
Bake 30 minutes, remove, top with remaining 1/4 C cheese, cover with foil and bake 5 minutes. Let rest 10 minutes.


Here's an online video that shows the stacking method. I may have smooshed mine too much, thus causing my own problem.

marilynfl said:

I fell HARD coming across this image in "Better homes & gardens 100th anniversary new cookbook".

View attachment 2247

Sadly, there was no hope for it. I was going to have to make this, even though I would end up--alone--trapped in the house with cheesy dough. (I've been coughing for 2 weeks (tested COVID-free) and decided I shouldn't be around people.)

To mitigate the damage, I decided to reduce proportions. Rather than 16 biscuits in a 10" tube pan, I used two 5-biscuit tins, Tennessee breakfast sausage in a tube, my own pesto and the Italian shredded cheese blend. I smooshed the stacked biscuits to fit into the pan and the result looked good, but only tasted so-so. They also had an annoying habit of breaking apart with pesto on one side and sausage/cheese left on the other biscuit.

I know this because I kept breaking them apart to test. And then to eat it. And then to break another one apart...again.

I decided to try another attempt with just one 5-biscuit tin, double the sausage--only this time I processed the cooked sausage, cheese and pesto together. I also split the unbaked layers so I ended up with 10 stacked biscuits again. This tasted slightly better but it still NEEDS something...something acidic I think, to balance off the fat from cheese, sausage and pesto. I'm thinking cherry tomatoes or dried tomatoes. I don't know what...I just know that it's not perfect.

And the darn thing STILL split right on the filling portion, pulling away from the biscuit section.

View attachment 2248 View attachment 2249

Ingredients for 10" tube pan
5 TBL butter, melted
2 16-oz refrigerated biscuit tubes (8 biscuits each)
1/3 C basil pesto (17 tsp)
1/3 C bulk Italian sausage, cooked (17 tsp)
1 1/4 C Italian cheese blend (shredded (20 TBL)

Oven at 350. Coat pan with 3 TBL butter
Top each biscuit with 1 tsp pesto, 1 tsp sausage and 1 TBL cheese. Stack 4 and place on its side in pan. Repeat with remaining 12 biscuit for 3 more stacks. Pour remaining butter over top.
Bake 30 minutes, remove, top with remaining 1/4 C cheese, cover with foil and bake 5 minutes. Let rest 10 minutes.


Here's an online video that shows the stacking method. I may have smooshed mine too much, thus causing my own problem.

Cheesy Sausage Pesto Ring

This Easy Cheesy Sausage Pesto Ring is SO ADDICTING! My husband and I couldn't stop eating it and then I was craving it for days! You have to make this!!!

carlsbadcravings.com

Click to expand...

Some tomatoes, or maybe even a bit of lemon juice might help. Acid will balance the fat.

If you used mild Italian sausage, how about going with hot Italian sausage instead? Or would more red pepper flakes put some additional umph into the taste? Or perhaps a little sharp white cheddar folded in with the Italian cheese mixture?

More garlic? Lemon and garlic? Italian parsley? I actually like that better than basil when I make a quick red sauce.

There is this in the intro to the recipe. But maybe some diced jalapeno with the cheese? Some sriracha sauce in the pesto? Adding onion for sure as she mentions below. Smoked paprika? It was a good call to split the refrigerator biscuits, IMO. And they do split easily

I am so glad they were behind that day. I competitively change the original recipe to make it jaw dropping delicious (more sausage, added onion, red pepper flakes, cream cheese, etc.) but I am super grateful for the inspiration and method. The possibilities for stuffing cheesy rings are now endless and I’m just wondering how many ring recipes I can get away with sharing each month like (like this new Buffalo Chicken Dip Ring)…

marilynfl said:

I fell HARD coming across this image in "Better homes & gardens 100th anniversary new cookbook".

View attachment 2247

Sadly, there was no hope for it. I was going to have to make this, even though I would end up--alone--trapped in the house with cheesy dough. (I've been coughing for 2 weeks (tested COVID-free) and decided I shouldn't be around people.)

To mitigate the damage, I decided to reduce proportions. Rather than 16 biscuits in a 10" tube pan, I used two 5-biscuit tins, Tennessee breakfast sausage in a tube, my own pesto and the Italian shredded cheese blend. I smooshed the stacked biscuits to fit into the pan and the result looked good, but only tasted so-so. They also had an annoying habit of breaking apart with pesto on one side and sausage/cheese left on the other biscuit.

I know this because I kept breaking them apart to test. And then to eat it. And then to break another one apart...again.

I decided to try another attempt with just one 5-biscuit tin, double the sausage--only this time I processed the cooked sausage, cheese and pesto together. I also split the unbaked layers so I ended up with 10 stacked biscuits again. This tasted slightly better but it still NEEDS something...something acidic I think, to balance off the fat from cheese, sausage and pesto. I'm thinking cherry tomatoes or dried tomatoes. I don't know what...I just know that it's not perfect.

And the darn thing STILL split right on the filling portion, pulling away from the biscuit section.

View attachment 2248 View attachment 2249

Ingredients for 10" tube pan
5 TBL butter, melted
2 16-oz refrigerated biscuit tubes (8 biscuits each)
1/3 C basil pesto (17 tsp)
1/3 C bulk Italian sausage, cooked (17 tsp)
1 1/4 C Italian cheese blend (shredded (20 TBL)

Oven at 350. Coat pan with 3 TBL butter
Top each biscuit with 1 tsp pesto, 1 tsp sausage and 1 TBL cheese. Stack 4 and place on its side in pan. Repeat with remaining 12 biscuit for 3 more stacks. Pour remaining butter over top.
Bake 30 minutes, remove, top with remaining 1/4 C cheese, cover with foil and bake 5 minutes. Let rest 10 minutes.


Here's an online video that shows the stacking method. I may have smooshed mine too much, thus causing my own problem.

Cheesy Sausage Pesto Ring

This Easy Cheesy Sausage Pesto Ring is SO ADDICTING! My husband and I couldn't stop eating it and then I was craving it for days! You have to make this!!!

carlsbadcravings.com

Click to expand...

I wonder if you might peruse this recipe that I love (a lot) and make a comparison. I also wonder if it is the mushiness of the dough that does not appeal to you. For acid, this has wine. Also sun-dried tomatoes. The resulting bread is a lot more supportive than with the tubes and lots of flavour within the bread.

And thank you, BTW, now I know what to do with some frozen sausages that have been puzzling me.

HERB BREAD WITH SWEET SAUSAGE
Source: The Silver Palate Good Times Cookbook, 1984, Pp. 355-356

2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme
2 tsp dried chervil
2 tsp dried rosemary
1 tsp fennel seeds
2 tsp freshly ground blackpepper
3 tb olive oil
2 pkgs. active dry yeast
2 cups warm dry white wine
2 tbsp sugar
1 tbsp salt
5 to 5 1/2 cups unbleached all purpose flour
1 lb. sweet Italian sausages, removed from casings & crumbled
1 medium sized yellow onion, chopped
4 cloves garlic, minced
2 tb finely chopped sun dried tomatoes (packed in oil)
8 ounces smoked mozzarella, thinly sliced
1 egg
2 tsp water

Combine the oregano, basil, thyme, chervil, rosemary, fennel, pepper & oil in a small bowl. Let stand at least 1 hour.

Stir the yeast into the warm wine in a large bowl & let stand 5 minutes. Stir in the sugar, salt & herb mixture. Stir in enough of the flour, 1 cup at a time, to make a soft dough.

Knead the dough on a floured surface for 10 minutes, adding more flour if necessary.

Place the dough in a buttered large bowl & turn to coat with butter. Cover with plastic wrap & let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.

While the dough is rising, combine the sausages, onion & garlic in a skillet & cook over medium heat, breaking up the sausage with a wooden spoon, until the sausage is browned. Stir in the tomatoes. Set aside.

Punch the dough down & roll into a rectangle (or a circle if you want to prepare a loaf) on a lightly floured surface. Spread the sausage mixture evenly over the surface of the dough. Arrange the mozzarella slices evenly over the sausage mixture.

(the next step is for a loaf, but you can adapt it for a french style bread)-Roll the dough up like a jelly roll & shape it into a spiral in a buttered 10 inch springform pan. Cover & let rise in a warm place 1 to 1 1/2 hours. (I suggest that you use the same pan that you use for baking cookies or a jelly roll. You roll the dough as explained here & you seal carefully both edges. You use the egg wash & you might add several small cuts over the bread with a kitchen knife to give it the look of a french bagette. Cover & let rise it like in the recipe. From here on you can follow the original recipe.

Preheat oven to 400F.

Beat the egg & 2 tsp water in a small bowl. Brush the top of the loaf with the egg wash.

Bake in the center of the oven until the loaf is brown & sounds hollow when the bottom is lightly thumped, 45 to 50 minutes. Cool slightly & remove from the pan. Cool to room temperature & cut into wedges to serve.

1 round 10 inch loaf.

Click here to view: Recipe(tried): Herb Bread with Sweet Sausage - Dearest Judy: I took sometime for researching your question - Recipelink.com