Meanwhile back at the SayersBrook Bison Ranch………….ITALIAN SAUSAGE STROMBOLI

April 29, 2017 at 5:19 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch its a recipe – ITALIAN SAUSAGE STROMBOLI. The recipe uses the SayersBrook Italian Style Bison Sausage. You can purchase the Italian Style Bison Sausage at the SayersBrook site ( along with all the other delicious and healthy cuts of Bison. But besides the Bison you can also purchase cuts of Elk, Wild Boar, Ostrich, Ham, Chicken, and more! Also you can check out the cooking hints and recipes. So be sure to check the site out today. Now onto the recipe for ITALIAN SAUSAGE STROMBOLI. Enjoy and Eat Healthy!




1 lb. Italian Style Bison Sausage
1 loaf white bread dough, thawed
4 oz. cream cheese, softened
2 cloves garlic, minced
1 7 oz. roasted red peppers, well drained and sliced
1/3 cup kalamata olives, pitted and sliced
2 cups ( 8oz.) shredded cheese

Cooking Directions

1 – Remove sausage from the casing and brown in skillet. Drain and set aside. On lightly floured surface roll out bread dough into a 16” x 12” rectangle. Combine the cream cheese and garlic, spread lengthwise over the centre third of dough. Top with sausage, peppers, olives and Swiss cheese. Fold dough over filling, pinching seam to seal. Make slits across the top of dough every 2 inches. Brush lightly with water and sprinkle with poppyseed (optinal).

2 – Bake at 400° degrees F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing into 16 appetizer servings.


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