Sausage Rolls

Jul 6

Written By Becky Grimm

Ingredients

Dough Ingredients:

8 oz shredded mozzarella
2 oz cream cheese
2 eggs room temperature
½ cup coconut flour (or 1 cup almond flour)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt

Filling Ingredients

8 oz sausage
1 egg yolk
1 tablespoon dried minced onion

Instructions

Preheat oven to 400.
Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).
Alternative stove top instructions: simply melt the cheeses over medium-low heat stirring constantly.
Mix in the egg and coconut flour. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
Stir together the filling ingredients in a separate bowl.
Press the dough into a large rectangle (about 6x12) on a parchment-lined baking sheet using wet hands. Spread the filling down the center. Lift the parchment paper up and over the filling to easily cover it with dough. Cut into 12 pieces and separate.
Bake for 25-30 minutes until the sausage is fully cooked and the crust is golden.

Notes

Nutrition: the nutrition facts are for 1 sausage roll. Each sausage roll has 2 NET carbs. Substitutions: you can exchange the mozzarella for colby jack, pepper jack, or cheddar cheese. To Freeze: flash freeze the keto sausage rolls and put them in a freezer-safe container. They will last up to 3 months. Thaw before reheating.

Nutrition

Becky Grimm