Ingredients
For the pesto:
- 1 small bunch fresh basil (about 2 cups packed)
- 1/2 cup cashews
- 4 garlic cloves
- 1/2 cup grated Asiago
- Fresh lemon juice, to taste
- Salt
- 1/2 cup olive oil
For the filling:
- 1 tablespoon vegetable oil
- 3 pounds country sausage
- 2 cups shredded mozzarella
- 2 cups grated Asiago
For the topping:
- 2 tablespoons vegetable oil
- 1 red pepper, diced
- 1 green pepper, diced
- 1/2 onion, diced
- 2 teaspoons granulated garlic
- 2 teaspoons Italian seasoning
- 6 Roma tomatoes, diced
- 10 button mushrooms, sliced
- 1 cup shredded mozzarella
- 1 cup grated Asiago
For the biscuit:
- 5 cups all-purpose flour, plus more for surface and kneading
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1 stick cold butter, cubed
- 2 cups milk
- 1 stick butter, softened
Directions
Preheat oven to 400 degrees F.
To make the pesto: Place all the ingredients in a food processor and process until mixture turns into a smooth paste. Set aside.
To make the filling: In a saute pan over medium heat, add oil and then the sausage. Saute the sausage, breaking it up with a spoon, until it cooks through and it turns golden brown. Cool slightly and drain the fat. Set sausage aside in a bowl. Keep mozzarella and Asiago cheese on standby.
To make the topping: Heat a large saute pan with oil, add the peppers, onion, granulated garlic and Italian seasoning. Cook until vegetables are tender, about 10 minutes. Stir in the tomatoes and mushrooms and cook another 5 minutes. Don't overcook the tomatoes. They should retain their shape. Set aside.
To make the biscuit dough: In a large bowl, mix together the flour, baking powder and salt. Add the butter and with your fingertips or with a pastry blender blend together until the mixture resembles coarse meal. Stir in milk, using a fork, until the dough comes together. Sprinkle flour on a clean work surface, remove the dough from the bowl and knead several times on the floured surface. Add small amounts of flour, as needed, so that dough will be easy to roll out. Roll the dough out to roughly 15-inches in diameter.
To assemble: Sprinkle the top of the dough evenly with the sausage and top with the mozzarella and Asiago. Roll the dough into a log. Cut the ends off to create even edges then cut the log into 7 or 8 pieces, depending on the length of the roll. Place slices on a baking sheet and press the tops down. Put the ends on the baking sheet and press those tops down. Bake 20 to 30 minutes until biscuits turn golden. Transfer the rolls to a serving platter. Serve topped with the sauteed vegetables and sprinkled with remaining cheese.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Meredith0979
on October 17, 2011
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My husband and I thought this looked awesome on the show. I had to try it. Could not find fresh basil to make the pesto, so I used jarred. It made a lot more than I needed, so I froze 1/2 after baking. I will 1/2 the recipe next time I make it. It was delish! :
By Lori from Maine...
Maineville, OH
on May 09, 2011
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This is not the way it was shown on TV. This does not indicate where the pesto goes! OOPS! On tv the biscuit dough was rolled out and a whole stick of butter (softened was spread on it and then the pesto was spread on top of that. Then the sausage was sprinkled across with the cheese after. You need to carefully roll the dough into a log and it took 2 people to do it. I would like to know what this one tastes like. And what is country sausage?
By mysamba
Gallatin Tn.
on March 05, 2011
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made my own version of this. It was really good. Did biscuit rolled out and topped with, melted butter. Made stuffing with left overs from dinner last night. I pulsed in the food processor with 1 Italian sausage and browned in a pan. Left overs were: steak, asparagus,sauteed onion and baby bellas. Topped stuffing with grated queso cheese, 4 mix mexican cheese. Than a layer of baby arugula and baby spinach. Rolled it and closed ends, placed on a piece of parchment paper on a cookie sheet. Rubbed a little butter on top of the roll and baked at 400 degrees for 25 minutes. For my topping I sauteed diced red, yellow and green peppers, diced onion, diced tomates, salt butter/olive oil mix and some chili verde sauce I made last week. I cut the roll into servings and plated each topped with mozzorella cheese and warm pepper mixture. Beautiful presentation and very yummy and filling!
Read all 22 reviews