Recipe: Sausage, Egg & Cheese Kolaches

Howdy, Partner! (Or some other stereotypical Southern greeting)

Is it wrong that I consider myself an honorary Texan?

I mean, I grew up in Northern Virginia, but over the past few years, all four of my siblings have trickled their way over to the Lone Star State. It makes it nice for visiting, for a number of reasons. One: I can hit the whole clan while I’m there, and two: Texas food is BOMB. I could spend years just eating my way through all the glorious southern eats. BBQ, tacos, donuts. In Texas, they DONE RIGHT. And perhaps the most quintessential Texas treat is the kolache.

I had never heard of a k-whattie before, but then, AWAKENING. I mean what’s to like about a glorified pig-in-a-blanket? Nothing, that’s what.

So when I left Texas, I decided to recreate my version of a sausage, egg, and cheese kolache. Mmm-mmm-mmm. Lucky for me, there’s the real deal right here in Provo. But when I’m feeling domestic, I use this recipe. It’s dang-simple, and yummy. And even better: kolaches are perfect for breakfast, lunch OR dinner. Win.

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(Here’s me, with a very nice case of bedhead, making kolaches during a family beach trip. They were a hit, even for the true Texans).

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Sausage, Egg & Cheese Kolaches

Ingredients:

One bag of Rhodes Dinner Rolls, thawed (or any kind of frozen dinner rolls)

1 pound sausage (I like to use Jimmy Dean Italian Sausage)

6-8 eggs (depending on your family size. I usually mix six eggs with some whole milk)

Shredded Cheese (I use cheddar, but you can use any kind)

Salt/Pepper

Directions:

  1. Scramble the eggs in a large pan.
  2. Cook the sausage in another separate pan. Take both off heat and place the pans assembly-line style.
  3. Take one of the rolls and use a rolling pin (or your hands) to flatten out the dough. Use flour as needed to prevent sticking.
  4. Fill the flattened dough with a few spoonfuls of sausage, egg, cheese, and salt/pepper to taste.
  5. Fold the edges of the dough around the filling. (This will take some practice.) Pinch together to close.
  6. Continue filling and repeat until you run out of dough or the filling. Place filled rolls (pinched-side down) on a baking sheet lined with foil. Place them about 1-1 ½ inch apart, so they don’t stick together.
  7. Back at 350 for 20-25 minutes.

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Let me know what you think!

Beijos,

-Kasee

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