Thanksgiving stuffing bignolati
This stuffing-inspired appetizer will be the talk of the dinner.
YIELDS
12
Ingredients
Garlic Oil
- 1 cup olive oil
- 6 cloves garlic
Bignolati
- 2 tablespoons butter
- 3 spicy Italian sausage links, casings removed
- 3 mild Italian sausage links, casings removed
- 1 teaspoon fennel pollen or ground fennel seeds
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh parsley, finey chopped
- 1 teaspoon fresh rosemary finely chopped
- 3 cloves garlic finey chopped
- Salt and black pepper
- 1-2 store bought pizza doughs
- 2 cups gruyere cheese, grated
Directions
Garlic oil
- Add the oil and the garlic to a pan. Over medium-high heat allow the garlic to infuse for 10 minutes.
- Remove from the heat and reserve.
Bignolati
- Preheat the oven to 375°F.
- Add butter and sausage meat to a large sauté on the medium-high pan. Using a wooden spoon break up the sausage into crumbles.
- Add in the fennel, sage, parsley, rosemary, and garlic. Cook until the sausage has browned and taste for seasoning. Reserve and allow to cool.
- In the meantime, roll out the pizza dough until it is about a quarter inch thick. Cut into squares that are about inches by five by five inches. Fill the square with a thin layer of the sausage mixture and top with about one tablespoon of grated gruyere cheese. Then roll like a jelly roll and tie into a knot. Place onto a parchment-lined baking sheet. Brush the bignolati with garlic oil.
- Bake in the oven for 20 to 25 minutes or until golden brown. Serve and enjoy!
