Here is a great family meal for those Sunday breakfasts. It is a combination of pizza dough, sausages, egg, cheese, and a tasty dip. In other words, all your favorite ingredients are thrown in one place to make you happy! Who does not love to dip fresh hot pizza into a delicious sauce? Well, count me in.
I love pizza rings. You can have them at breakfast or dinner. They look so yummy, and you can prepare them in under half an hour if you have the dough ready. I recommend using a bread maker machine for the dough. It will surely speed up the process.
So, let’s get started with the Sunday breakfast; fry the sausages, melt the cheese, cream the eggs, and wrap all that in pizza dough! Call your friends for palatable brunch. I use a yogurt dip with parsley, basil, and garlic, but you can switch to another if you prefer. Salsa based sauces are also great with this pizza ring.
What will you need?
You probably have all the tools you need in your kitchen to prepare this fun breakfast dish. Just make sure you use a pan pizza and a pizza cutter wheel. You can prepare the dough by hand or by a stand mixer with the dough hook. I use my bread maker machine for that purpose. Add the ingredients, press the dough cycle program, and you are all set.
Pizza pan and pizza cutter wheel
It is best if you use a cast iron pizza pan. You can bake many different breakfast rings without any hassle. Oil it up and place your dough perfectly. Note that the following iron cast pizza pan is a bestseller. It is constructed from the best materials and is highly durable. You can also use it to make the best pizzas in the whole neighborhood. Plus, use it as a skillet and grill delicious fajitas. This versatile pan is 14-inches, and it has handles on the side for your convenience.
Also, make sure you have a quality pizza cutter wheel. The following item is dishwasher safe, and over four thousand people gave 5-star reviews for it. It is a handy tool in the kitchen if you are working with different types of dough. Note that the handle is ergonomic and non-slip for your convenience.
Egg and Cheese Breakfast Ring Recipe – Perfect Brunch
We start by cooking and blending the filling ingredients while the dough is getting mixed. Next, we will cut the dough into a ring shape and place the precooked filling on the dough. Be careful when using the pizza cutter. You can damage the pan if you press too hard.
Sausage and Cheese Breakfast Ring | Kids Friendly
Course: Breakfast, BrunchCuisine: ItalianDifficulty: Easy8
servings30
minutes20
minutes130
kcal50
minutesIngredients
- Dough ingredients:
3 cups bread flour (or all-purpose wheat flour)
1 cup lukewarm water
2 tablespoons of olive oil
1 tablespoon honey
½ teaspoon salt
1 tablespoon active dry yeast
1 teaspoon baking soda
- Filling ingredients:
3 large eggs
1 package of your favorite sausages (about 8 Oz – 225 g / or more if you prefer!), sliced
3 tablespoons olive oil
¼ cup olive oil
4 tablespoon all-purpose wheat flour
1 red bell pepper, sliced
1 green bell pepper, sliced
½ cup shredded mozzarella cheese
½ cup milk
½ teaspoon dried thyme
½ teaspoon cayenne pepper (powder)
Salt and pepper to taste.
3-4 leaves of arugula (rocket), sliced into ribbons
- Dip ingredients:
1 cup Greek yogurt (or plain yogurt)
3 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 teaspoon dried mint
¼ teaspoon ground black pepper
½ teaspoon salt
Directions
- Preparing the dough:
- Add the lukewarm water and yeast to the bread machine’s nonstick pan.
- Add the honey and olive oil.
- Add the flour and baking soda.
- Add the salt and press the dough program on the machine.
- If preparing by hand: combine the lukewarm water and yeast in a large bowl. Add two cups of flour and the rest of the ingredients. Start kneading by hand or blending with a spatula. Add the rest of the flour (1 cup) gradually until you end up with a slightly sticky and soft dough.
- Place the dough in a medium bowl and brush with oil.
- Cover the bowl with stretch film and let it rest for 30-45 minutes.
- Preparing the filling:
- Add three tablespoons of olive oil to a medium size skillet.
- Add the sliced sausages and cook until they get a brownish color.
- Remove from the heat and set them aside.
- Add ¼ cup of olive oil to a large size pan.
- Add four tablespoons of wheat flour and cook until the mixture thickens. (until it gets golden)
- Add the sliced red and green peppers to the pan, and cook for about 20 seconds while stirring.
- Pour in ½ cup of milk and continue to simmer.
- Add the eggs and continue to stir and cook for a minute or two.
- Add the precooked sausage slices.
- Add the seasonings.
- Add the mozzarella cheese and continue to stir.
- Add the sliced arugula leaves.
- Remove from the heat and set aside for 5 minutes.
- Preparing the dip:
- Add one cup of Greek yogurt to a small bowl.
- Add two tablespoons of extra virgin olive oil.
- Add the crushed garlic.
- Add one teaspoon of dried mint, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Stir well and set aside. (You can add arugula slices on top when serving)
- Bringing it together:
- Preheat the oven to 350 °F (175 °C).
- Dust the counter and roll the dough like you are preparing it for pizza.
- Place parchment paper in the pizza pan.
- Place the rolled dough in the pan.
- Use the pizza cutter and cut the rolled dough into eight parts, but leave the corners attached (see picture). Your goal is to make eight triangles attached from the bottom parts.
- Add the filling over the larger sides of the dough.
- Pull the narrow ends of the dough over the filling.
- Press the overlapping dough to flatten and stick.
- Brush with olive oil.
- Bake for about 25 minutes or until golden brown.
- Let it rest for 5 minutes.
- Place the dip (in a small bowl) in the middle of the pan and serve warm.
Notes
- Feel free to substitute the cheese varieties in the recipe. There is no wrong way of doing this!
- If you are in a hurry, you can use the ready-made frozen dough to speed up the process.
Why is pizza dough not stretching?
In general, pizza dough cannot stretch if the gluten does not develop appropriately. This issue might occur if you use the wrong type of flour. The yeast-based dough requires strong white flour. Also, if you do not give enough time during the fermentation, it might become too stiff.