Italian Sausage-and-Fontina Biscuit Sandwiches

Name: Italian Sausage-and-Fontina Biscuit Sandwiches
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 25
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking powder; 0 teaspoons baking soda; 118 milliliters cold buttermilk; 296 milliliters all-purpose flour; 177 milliliters shredded Italian Fontina cheese; 1 Tbsp heavy cream or milk; 227 grams hot Italian sausages, pricked with a fork; 79 milliliters chopped pitted kalamata olives; 1 teaspoon extra-virgin olive oil; 3 Tbsps freshly grated Parmigiano-Reggiano cheese; 1 Tbsp freshly grated pecorino cheese; 1 roasted red bell pepper, cut into 1/2-inch dice; 1 teaspoons salt; 25 servings Salt and freshly ground black pepper; 6 scallions, cut into 1/2-inch pieces; 1 teaspoon sugar; 59 milliliters sun-dried tomatoes in oil, drained and minced; 4 Tbsps unsalted butter

You can never have too many morn meal recipes, so give Italian Sausage-and-Fontina Biscuit Sandwiches a try. This recipe serves 25. One serving contains 103 calories, 4g of protein, and 7g of fat. This recipe is typical of Mediterranean cuisine. If you have fontina cheese, baking soda, scallions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a medium skillet, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sausages, cover and cook over moderate heat until nicely browned and cooked through, about 10 minutes total.

Ingredients you will need

Sausage

Drain the sausages and cut into 1/2-inch chunks.

Ingredients you will need

Sausage

Transfer the sausage to a microwave-safe bowl.

Ingredients you will need

Sausage

Equipment you will use

Microwave

Bowl

Add the roasted red pepper, sun-dried tomatoes, scallions, olives, Parmigiano and 1/4 cup of the Fontina to the sausage and season with salt and pepper.

Ingredients you will need

Roasted Red Peppers

Sun Dried Tomatoes

Salt And Pepper

Parmigiano Reggiano

Green Onions

Fontina Cheese

Sausage

Olives

Mix well.

Preheat the oven to 37

Equipment you will use

Oven

Lightly butter a baking sheet. In a bowl, whisk the flour, baking powder, sugar, salt and baking soda. Using a pastry cutter or your fingers, blend in the butter until the mixture resembles coarse meal. Gently stir in the buttermilk until almost incorporated. Using your hands, gently mix the dough until blended.

Ingredients you will need

Baking Soda

Buttermilk

Butter

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Pastry Cutter

Baking Sheet

Whisk

Bowl

On a lightly floured work surface, form the dough into a square.

Ingredients you will need

Dough

Roll or pat the square into a 1/2-inch-thick rectangle.

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Roll

Cut the rectangle in half and cut each half in half again to make 4 biscuits; transfer to the prepared baking sheet.

Ingredients you will need

Biscuits

Equipment you will use

Baking Sheet

Brush the tops with the cream and sprinkle with the pecorino.

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Pecorino

Cream

Bake the biscuits in the upper third of the oven for 10 minutes. Increase the oven temperature to 400 and bake for about 10 minutes longer, until the biscuits are pale golden and just cooked through.

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Biscuits

Equipment you will use

Oven

Let cool slightly.

Rewarm the sausage filling in the microwave. Split the warm biscuits and fill with the remaining 1/2 cup of Fontina and the sausage filling. Close the sandwiches and serve.

Ingredients you will need

Biscuits

Fontina Cheese

Sausage

Equipment you will use

Microwave