Breakfast buns made using cold-rise pizza dough. Good way to use up extra sausage meat not used in the Christmas or Thanksgiving turkey stuffing.
To make ahead: Let oven-baked buns cool, then refrigerate in an airtight container up to 2 days OR wrap individually in plastic wrap and freeze up to 2 weeks, defrost in fridge. Reheat in 350 degree F (180 degrees C.) oven 25 minutes.
- 700 grams cold pizza dough
- 1 yellow-fleshed potato (10 oz or 280 g) peeled
- 8 breakfast sausages (1 oz. each) meat removed from casings OR 8 oz sausage meat
- 1 onion, diced
- half a sweet red pepper, diced
- 1/4 tsp black pepper
- 8 large eggs, beaten
- 1 cup shredded old Cheddar cheese
- 1 large egg beaten + 2 tsp water for egg wash
- salsa, ketchup or hot sauce for serving (optional)
- Divide pizza dough into 16 pieces and roll each into a ball.
- Place on a well-floured surface, cover with damp tea towel, let stand 20 minutes at room temperature.
- Boil peeled potato in salted water until tender. Drain. When cool enough, dice.
- Brown sausage meat in a large skillet over medium-high heat, crumbling with fork or back of spoon, about 3 minutes or just until no longer pink. Remove meat from pan, leaving 1 Tbsp of fat in pan. Drain fat from sausage meat.
- Return sausage meat to pan with diced potato, onion and red pepper.
- Cook over medium heat, stirring occasionally, about 8 minutes, or until onion is light golden.
- Gently stir in eggs, continue to stir until eggs are cooked, about 3-4 minutes.
- Remove from heat and stir in cheese. Set aside.
- Line a baking sheet with parchment paper.
- Preheat oven to 220 degrees C (425 degrees F).
- Gently stretch and roll each ball of dough into a 5 " (12 cm) circle.
- Place no more than 1/3 cup filling in centre of each circle.
- Brush edges of each dough circle with egg wash (1 large egg beaten with 2 tsp water).
- Fold dough over filling to resemble a half-moon.
- Using a floured fork, press edges of dough together.
- Place on parchment paper lined baking sheet and brush top with egg wash.
- Bake in 425 degree F oven 18-20 minutes or until tops are golden.
- Remove from oven and let cool on pan for 5 minutes before serving warm.
