Veggie Sausage Swirl Recipes

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink, 5-7 minutes. Add garlic and cook 1 minute longer. Add zucchini and peppers; cook until crisp-tender, 3-5 minutes. Add tomatoes, salt and pepper. Cook and stir until vegetables are tender and begin to release their juices, 5-7 minutes. Serve with pasta.

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until the mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough. , Turn onto a floured surface; knead lightly for 30 seconds. Roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on all sides. Carefully roll up from 16-in. end. Wrap in foil; chill for at least 1 hour., Cut into 1/2-in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400° for 15-20 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator.

Steps:

• Open dough and keeping in one piece as much as possible, place on a cookie sheet, unroll carefully, and pinch all the edges together. Do this for both cans of dough.
• Open sausage, cut the roll in half, and spread half thinly over both pieces of dough.
• Roll up the dough lengthwise. Place dough in refrigerator for 30 minutes until firm.
• Preheat the oven to 375º.
• Cut rolls into 1/2 inch to 1 inch pieces and place the swirls 1/2 inch apart on the cookie sheets.
• Bake for 20 minutes until golden brown and sausage is thoroughly cooked.