Sausage And Bread Boats Recipes

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
• Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
• Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
• Bake in the preheated oven for 30 minutes.
• Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.

Steps:

• Preheat oven to 400 and line large baking sheet with parchment paper.
• In skillet over medium heat cook sausage, breaking up as it cooks. Add onion, garlic, and bell peppers during last 4 to 5 minutes of cooking.
• Cut bread lengthwise and place face up on baking sheet. Melt 4 tablespoons butter and brush both pieces generously with melted butter. Sprinkle with garlic powder.
• Cover with aluminum foil and bake for 10 to 12 minutes.
• While bread bakes, melt remaining butter in pan.
• Add eggs, scramble for 30 seconds and add milk. Cook to desired doneness.
• Take bread out of oven and top with cheddar cheese slices, sausage and vegetable mixture, eggs, and mozzarella cheese.
• Turn oven to broil and place bread back in oven for 1 to 3 minutes (watching carefully) or until cheese is melted.
• Remove and top with chives and cooked, crumbled bacon if desired. Slice and serve.

Steps:

• Arrange a rack in the middle of the oven and heat to 350°F. Cut a deep-V into the top of each baguette. Remove the tops and the soft interior of the bread, leaving no more than a half-inch on the bottom and sides of the baguettes (save the tops and interior for another use); set aside. Whisk together the eggs in a large bowl. Whisk in the sour cream and salt. Place the hollowed baguettes on a baking sheet. Use a brush to coat the outside of the bread with a thin layer of olive oil. Divide the sausage between the baguettes. Sprinkle about half of the cheese over the sausage. Set aside 2 tablespoons of the scallions, then sprinkle the remaining scallions over the sausage and cheese. Pour the egg mixture into each baguette, filling each not quite to the top. Be sure not to overfill the bread. You will not use all of the egg mixture at first. Allow the eggs to settle and soak into the bread, 1 to 2 minutes. Top off each baguette with more eggs as needed. Top each baguette with the remaining cheese and scallions. Bake until the eggs are set and golden-brown, 30 to 35 minutes. Let the sandwiches cool on the baking sheet for about 5 minutes before cutting the loaves in half and serving. Reheating: If not serving immediately, allow the egg boats to cool completely. Cut each baguette in half and wrap tightly in aluminum foil. Store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen. NOTES: Make ahead: The sausage can be cooked and stored in a covered container in the refrigerator for up to 2 days until you're ready to assemble the egg boats. Storage: The foil-wrapped egg boats can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Steps:

• In a large bowl, combine the beef, oregano, garlic powder, salt, red pepper flakes, sage, eggs and cheeses; set aside. , On a floured surface, roll bread dough into a 12-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of the edges. Roll up, jelly-roll style, starting at short end. Pinch the ends and seam to seal. Place seam side down on an ungreased baking sheet. Place in a warm place and let rise for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown and bread tests done. Brush with butter before serving.