Stuffed Sourdough Breakfast Rolls

Preheat the grill to about 350°F.

In a 12-inch cast iron skillet, cook 12 oz of ground breakfast sausage until thoroughly cooked.

Add 3-4 chopped green onions and a couple pinches of black pepper to the sausage while cooking.

Remove the sausage mixture from the skillet and let it cool down.

Shred cabbot Chipotle cheese and mix it into the cooled sausage and onion mixture.

Prepare the sourdough dough that has risen for a couple of hours and has doubled in size.

Deflate the risen dough and roll it out to about 3/8 of an inch thick using a floured rolling pin.

Cut out about 8-9 rounds from the dough using a 3-inch ring cutter.

Stretch each round a little, add a good clump of the sausage and cheese stuffing, and pinch it closed like an Asian dumpling.

Let the stuffed rolls rise for about an hour.

Preheat the Island Grill Stone for 15-20 minutes at 350°F.

Place the rolls on the preheated grill stone and close the lid.

Bake the rolls for about 15 minutes, checking them from time to time.

Remove the rolls from the grill and cut one open to check the filling.

Equipment Needed

Spice Level:

Allergens