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Old 04-16-2017, 05:35 AM   #1
clackley
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Barbo - WOW!

I finally got an opportunity to make your sausage rolls and they were fantastic! The miracle dough recipe really gave me doubts but I followed it to a T and as you know, it is aptly named!!! I made my own sausage mix and together, wowed my guests. THANK YOU!!!

I think miracle dough pizza is on the menu for today.
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
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Old 04-16-2017, 09:36 AM   #2
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Cathy, would you mind linking back to that recipe here? I think it would help a lot of folks discover what a great recipe it is!
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Old 04-16-2017, 09:48 AM   #3
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I couldn't find the thread that I read it on but here is the recipe that I copied at the time....
Quote:
"Miracle Dough" sausage rolls
Sausage Rolls
1 1/2 c. Mozzarella cheese
2 oz. cream cheese, cubed
1 egg
3/4 c. almond flour

Sausage which has been flattened out to about 12" by 8", placed on parchment
and laid into freezer while making dough. Use your judgment on size.

Preheat oven to 425
Place Mozzarella in microwave safe bowl
Add cubed cream cheese.
Microwave for one minute. Remove and quickly stir with a fork,
until you make a dough ball. Heat it again for a few seconds.
Quickly add 1 egg and almond flour and stir briskly until
you have a dough. Heat a few seconds if necessary and knead.

Dump out onto parchment lined, flat baking pan and with wet finger,
press into the length and width that you want.
Now lay on the flattened sausage. Roll up the long way and cut
into pinwheels the size you desire. Bake 425 for about 8 to
10 minutes. Watch. They will be golden brown. The times are approx.

This dough can be used in many ways for savory or sweet recipes.
I made my own sausage meat but the recipe was for 1lb. of Jimmy Dean country sausage meat.
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Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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Old 04-16-2017, 09:54 AM   #4
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That's perfect, thanks, Cathy!

I remember reading that at the time she made it and thinking, "I gotta try that one soon!" so now maybe I will!
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Old 04-16-2017, 12:12 PM   #5
clackley
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It is a winner!
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Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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Old 04-16-2017, 03:03 PM   #6
Barbo
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Cathy, so glad you tried it as I thought it was fantastic and I have always
been afraid to try that dough. They flew out of the fridge in one day.
It always worries me when no one tries my stuff because I don't post it if
it's not better than average. Thanks and glad you loved it.!
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Old 04-16-2017, 03:07 PM   #7
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Re-post of Barbo's Sausage Rolls

Barbo's Sausage Rolls
"Miracle Dough"
Sausage Rolls
1 1/2 c. Mozzarella cheese
2 oz. cream cheese, cubed
1 egg
3/4 c. almond flour

You will need a flat baking pan
Parchment paper
*8 oz. of Jimmy Dean Country Flavor sausage roll
which has been flattened out to about 12" by 8", placed on parchment
and laid into freezer while making dough. Use your judgment on size.

Preheat oven to 425
Place Mozzarella in microwave safe bowl
Add cubed cream cheese.
Microwave for one minute. Remove and quickly stir with a fork,
until you make a dough ball. Heat it again for a few seconds.
Quickly add 1 egg and almond flour and stir briskly until
you have a dough. Heat a few seconds if necessary and knead.

Dump out onto parchment lined, flat baking pan and with wet finger,
press into the length and width that you want.
Now lay on the flattened sausage. Roll up the long way and cut
into pinwheels the size you desire. Bake 425 for about 8 to
10 minutes. Watch. They will be golden brown. The times are approx.

This dough can be used in many ways for savory or sweet recipes.

*
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Old 04-20-2017, 02:27 PM   #8
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Barbo, my mom used to make these (with regular bread dough, though) and called them pigs in a blanket. She made a tomato sauce gravy to go over them. Oh how I loved those things!
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Old 04-20-2017, 03:38 PM   #9
Barbo
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Sharon,
Was your mom from the south? My mom was and she made tomato gravy and
I never heard of anyone making it out here in west coast. She would have ham
and biscuits or bacon and would have the 'gravy' over the biscuits.
(tomato gravy is not the Italian type).
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Old 04-20-2017, 03:45 PM   #10
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She was from Arkansas. Her tomato gravy was sort of like undiluted tomato soup. I know she made it with tomato sauce. Unfortunately, that was one recipe I wasn't able to get before she died, and she never wrote down her recipes. Oh well. I've tried to reproduce it, and had some luck, but it just isn't "like mama used to make!"
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Old 04-20-2017, 04:38 PM   #11
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My grandma used to make a tomato gravy that my mother, sister and I have since made. Wonder if it's the same... Ours uses canned tomato soup and cloves. Does that sound like it?
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Old 04-21-2017, 11:48 AM   #12
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Hi Sharon and Flossie,

My mom was born in Mississippi but raised in Arkansas.
Flossie, other than my mom's sister, I have not heard the name of Flossie.
Is this a well known name down south?

Mom's gravy was made with bacon fat, flour sizzled until a little brown,
salt, pepper and tomato sauce. She may have put in a bit of sugar and
water to taste. It was very tasty with ham or bacon and biscuits.
She liked to buy slab bacon and cut her own slices. She would cut off the
rind and make cracklings.
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Old 04-22-2017, 08:06 AM   #13
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Quote:
Originally Posted by Barbo View Post
Hi Sharon and Flossie,

My mom was born in Mississippi but raised in Arkansas.
Flossie, other than my mom's sister, I have not heard the name of Flossie.
Is this a well known name down south?

Mom's gravy was made with bacon fat, flour sizzled until a little brown,
salt, pepper and tomato sauce. She may have put in a bit of sugar and
water to taste. It was very tasty with ham or bacon and biscuits.
She liked to buy slab bacon and cut her own slices. She would cut off the
rind and make cracklings.
Barbo, that sounds just like Mom's! I'll have to try it with carbquik instead of flour.
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Old 04-23-2017, 08:28 AM   #14
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Quote:
Originally Posted by Barbo View Post
Barbo's Sausage Rolls
"Miracle Dough"
Sausage Rolls
1 1/2 c. Mozzarella cheese
2 oz. cream cheese, cubed
1 egg
3/4 c. almond flour

You will need a flat baking pan
Parchment paper
*8 oz. of Jimmy Dean Country Flavor sausage roll
which has been flattened out to about 12" by 8", placed on parchment
and laid into freezer while making dough. Use your judgment on size.

Preheat oven to 425
Place Mozzarella in microwave safe bowl
Add cubed cream cheese.
Microwave for one minute. Remove and quickly stir with a fork,
until you make a dough ball. Heat it again for a few seconds.
Quickly add 1 egg and almond flour and stir briskly until
you have a dough. Heat a few seconds if necessary and knead.

Dump out onto parchment lined, flat baking pan and with wet finger,
press into the length and width that you want.
Now lay on the flattened sausage. Roll up the long way and cut
into pinwheels the size you desire. Bake 425 for about 8 to
10 minutes. Watch. They will be golden brown. The times are approx.

This dough can be used in many ways for savory or sweet recipes.

*
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Barbo, this the same dough as "Fathead dough". It is really good! I make it all the time for pizza. Thanks for posting the sausage rolls, I'll make it soon.
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Old 04-23-2017, 05:51 PM   #15
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wow. sounds good. i am going to try it this next weekend
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Old 04-23-2017, 06:22 PM   #16
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Sounds delicious! Definitely a must try in the near future.
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Old 04-24-2017, 08:23 AM   #17
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I love the cheese dough. You can make so much from it .I use dairy free cream cheese and it's still great.
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Old 04-24-2017, 09:18 AM   #18
clackley
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I made it pizza dough this weekend. Was pretty good. Baked it in a cast iron skillet with parchment paper. Was probably the best (and easiest) dough I have made.
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Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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Old 04-24-2017, 12:21 PM   #19
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I make crackers with the dough as well.
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Old 04-24-2017, 03:07 PM   #20
clackley
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I must try that!
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Cathy
Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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