Pull-Apart Stuffing Rolls Recipe

Directions

1. 1
   Melt 2 tablespoons (28g) butter in a large skillet over medium-high heat. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl and set aside until completely cool.
2. 2
   While filling cools, make knots. On a lightly floured surface, divide dough into 2 even pieces. Working with 1 piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
3. 3
   Tie each strip into a knot and transfer to bowl with sausage mixture. Toss and fold with your hands until every knot is thoroughly coated in sausage mixture. Grease a 9- by 13-inch baking dish with 1 tablespoon (14g) butter. Transfer knots to baking dish in a single layer. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
4. 4
   When ready to bake, adjust oven rack to center position and preheat oven to 425°F (218°C). Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
5. 5
   When rolls are almost ready, melt remaining tablespoon butter in the microwave or on the stovetop. Remove rolls from oven and immediately brush on butter. Serve with
6. 6
   and
7. 7
   on the side.