While preparing my spread for tomorrow’s Mother’s Day meal, I realized most of the recipes I wrote were of the light, vegan, ‘ladies who lunch’ category. Although I created this menu with my Kosher/vegetarian mom in mind, I wanted to appeal to the rest of the crowd who may be craving something a bit more carnivorous.
Initially I intended on making stuffed bread, but as I was getting ready to create this usual suspect, a lightbulb went off. (What is the modern-day version of this phrase?) Instead of forming my dough into a log and filling it in the center, I mixed all the components together (dough, Italian sausage, mozzarella and provolone) and baked the mixture in mini muffin tins. Voila, perfect portions to add to your next brunch!
These individual bites make for a fun presentation and save the step of slicing a loaf of bread (since you know how that can go!) Coat the tops with tomato sauce cupcake style, serve with a side of marinara or let them shine on their own.
(Makes 16 mini bites)
1 package Betty Crocker pizza crust mix
1 cup chopped Italian-style sausage (with peppers and mozzarella)
2 thin slices of provolone cheese, broken into pieces
Generous handful of shredded mozzarella
1 tablespoon flour
1/2 cup hot water
Pre-heat oven to 450°. Stir pizza crust mix with 1/2 cup hot water according to directions.
Mix together and cover. Allow to sit for five minutes.
Cut sausage into small pieces and set aside.
When dough rises, uncover and add one tablespoon of flour to keep it from sticking. Toss in sausage, mozzarella and provolone. Knead to incorporate.
Spray a mini muffin tin with cooking spray and fill each slot with the mixture.
Bake for ten minutes, until slightly golden.
Eat and enjoy, all in one bite!