Garlic Parmesan Cheesy Sausage Bombs

SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 35 Minutes

2 tablespoons all-purpose flour
12 frozen white dinner roll dough balls
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
12 ounces mozzarella cheese, cut into 12 (1-ounce) pieces
1 (7 ounce) package Jones Dairy Farm Mild Pork Breakfast Sausage Links, chopped into bite size pieces  
2 tablespoons fresh shredded Parmesan cheese
1 teaspoon dried parsley

Preheat the oven to 425°F. Move the oven rack to the center. Lightly flour the counter top.

Place 12 dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).

Meanwhile cut the cheese into 12 (1-ounce) pieces and chop the sausage into bite size pieces. Prepare a baking sheet with a silicone baking mat or parchment paper.

In a small bowl melt the butter and add the salt and the garlic powder. Stir the mixture until the it is combined. Set aside.

Toss 1 dough ball in the flour and flatten and stretch it like you are making a mini pizza. Stretch the dough to about 3” across. Add 1 cube of cheese and a 2 tablespoons of chopped sausage to the center of the dough. Pull the edges of the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and crimp the seal together.

Place the bombs on the baking sheet, crimped side down. Repeat until they are all on the baking sheet. Brush the bombs with about 1/2 of the butter and then sprinkle with the Parmesan cheese.

Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy.

Meanwhile, add the parsley to the remaining butter.

Remove the tray from oven and brush them with the remaining butter.Place them on a serving tray.  Serve with marinara or alone. Enjoy!

DONNA'S NOTE:  The ooey gooey cheese may escape some of your sausage bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.

Recipe developed by Donna Elick - The Slow Roasted Italian
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