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Sausage and Egg Pizza Ring
Recipes
Sausage and Egg Pizza Ring
16 servings
1 hour, 40 minutes total (Active 15 minutes)

Ingredients

  • 1 (16 oz) Bakery pizza dough
  • Nonstick aluminum foil
  • 6 large eggs
  • 2 teaspoons everything bagel seasoning, divided
  • 1 cup fully cooked sausage crumbles
  • ⅔ cup tomato trinity mix (diced fresh tomatoes, bell peppers, and onions)
  • 8 oz shredded cheddar (or Colby Jack) cheese, divided
  • 1 jar salsa (optional, for serving)

Steps

    1. Let dough stand 1 hour to rise (do not remove from bag until stand time is complete). Line 12-inch round pizza pan with foil.
    2. Preheat oven to 450°F. Press dough evenly out to edge of pan. Cut dough from center into 8 equal triangles, leaving 3-inch border around edge of dough.
    3. Whisk eggs and 1 teaspoon seasoning; place in large, nonstick sauté pan on medium. Cook 2–3 minutes, stirring occasionally, until lightly scrambled. Remove pan from heat. Stir in sausage, trinity mix, and 4 oz cheese.
    4. Spoon egg mixture evenly over crust between edge and triangle points, then top with remaining 4 oz cheese. Roll pointed ends of dough over and around filling to form a ring.
    5. Sprinkle with remaining 1 teaspoon seasoning. Bake 15–20 minutes until dough is golden and filling is 165°F. Let stand 5 minutes; slice and serve with salsa, if using.
Other Preparation Methods
    • Snack: Let 1 (16 oz) Bakery pizza dough stand 1 hour to rise (do not remove from bag until stand time is complete). Roll out dough and cut into even squares. Coat each square with melted butter and everything seasoning; arrange on baking sheet. Bake at 400°F 5–6 minutes until browned and puffed.
    • Appetizer: Let 1 (16 oz) Bakery pizza dough stand 1 hour to rise (do not remove from bag until stand time is complete). Roll out dough and cut into 2-inch by 4-inch strips. Fry at 350°F 1–2 minutes until golden and crisp. Serve with warm marinara.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per 1⁄16 recipe serving: Calories 180, Total Fat 10g, Sat Fat 4.5g, Trans Fat 0g, Chol 90mg, Sodium 360mg, Total Carb 14g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 9g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 2%