Cooking together is an almost daily ritual for my boyfriend, Matt, and me. Although Matt didn’t grow up addicted to Food Network and spending hours cooking like I did, he’s actually quite skilled in the kitchen. He often says that I critique too much and that I don’t fully trust him the kitchen, but that’s just because I’m a perfectionist who likes to have control, especially when it comes to food. In any event, Matt deserves all the credit for this genius breakfast/brunch dish, which is a delicious twist on classic Pigs in a Blanket.
It all started with Matt’s idea to make basic but vegetarian Pigs in a Blanket for me. So he used our trusty homemade pizza dough and my favorite Field Roast Vegan Sausage Links, and made delicious Pigs in a Blanket for us. Yum. Eventually these piggies evolved to include homemade “everything” seasoning, to kick the crust up a notch, and a Bloody-Mary-spiced ketchup for dipping. I mean, can you say “ultimate brunch recipe”? Everything bagels, sausage, and bloody Mary’s condensed into one simple dish…what’s not to love? You could, of course, use real breakfast sausage links instead of a vegan variety, but that’s obviously not my jam.
For 12 rolls I used 12 links (duh) and 1/4 of our standard pizza dough recipe (get it here!), but feel free to use packaged dough or your favorite recipe. I like making my own doughs to be able to control ingredient quality, so I always have some dough stashed in the freezer or fridge (we use this dough A LOT). If you like the idea of a shortcut (trust me, I hear ya), Whole Foods and Trader Joe’s have great refrigerated doughs that I sometimes use, and store-bought pizza dough will make this literally the easiest dish ever.
Although this is such a cute and creative recipe for a special brunch, they keep well in the fridge and reheat in the toaster oven or microwave perfectly, so I can make the whole batch and eat them all week for breakfast in a pinch. But again, if you want to really impress your friends and family, whether they are vegans or meat-eaters, make these little guys a part of your next brunch!
Everything Bagel Sausage Rolls
Serves: 4-6 Start to Finish: 25 minutes (not including making the dough)
12 Breakfast Sausage Links (I used a vegan variety, Field Roast)
Pizza Dough (click here for my recipe)
(2 teaspoons each garlic powder, sesame seeds, poppy seeds, salt, dried minced onion.and 1/2 teaspoon pepper. Mix well.)
For Bloody Mary Ketchup
1/3 cup Ketchup
2 tablespoons chopped Dill Pickles
2 teaspoons Fresh Lemon Juice
1 teaspoon Pickle Juice
1 teaspoon Frank’s Hot Sauce
1/2 teaspoon Celery Seed
1/4 teaspoon Paprika
1/8 teaspoon Black Pepper
Preheat oven to 425 degrees. Brush a sheet pan with olive oil, set aside. On a lightly floured, clean surface, roll out dough in a rectangle-like shape, about 1/4 inch thick. Trim edges to make a better rectangle shape if desired. Sprinkle liberally with everything seasoning and press it into the dough gently. Using a knife or pizza cutter, cut rectangle top to bottom to make long, alternating triangles.
Take a sausage link and place on the bottom edge of one triangle. Roll the dough around the link until all dough is wrapped. Press seam gently and place seam-side down on the sheet pan. When all sausages are rolled, brush the tops with olive oil and sprinkle with (or gently dip into) the seasoning blend. Bake for about 15 minutes or until gold brown.
Meanwhile, mix together all ketchup ingredients. When sausage rolls are finished baking, serve hot with bloody mary ketchup.