Thanksgiving Stuffed Bread

Name: Thanksgiving Stuffed Bread
Ingredients: 1 package Jimmy Dean(R) Original Sausage Crumbles; 1 small baking pumpkin or butternut squash, peeled, seeded and chopped into bite-sized cubes; 1 small onion chopped; 6 sprigs fresh thyme leaves removed from stems, chopped; 2 tablespoons extra virgin olive oil; salt; black pepper to taste; 1 cup dried cranberries; 2 containers refrigerated pizza dough 13.8 ounces each; 1 egg beaten; 1 tablespoon caraway seeds; 1 tablespoon sea salt

12 ingredients

6 steps

Ingredients

1 package Jimmy Dean(R) Original Sausage Crumbles
1 small baking pumpkin or butternut squash, peeled, seeded and chopped into bite-sized cubes
1 small onion chopped
6 sprigs fresh thyme leaves removed from stems, chopped
2 tablespoons extra virgin olive oil
salt
black pepper to taste
1 cup dried cranberries
2 containers refrigerated pizza dough 13.8 ounces each
1 egg beaten
1 tablespoon caraway seeds
1 tablespoon sea salt

Directions

1

Preheat oven to 400°F.
2

Pour olive oil into large skillet. Add squash; cook and stir over MEDIUM-HIGH heat about 5 minutes or until golden brown. Add onion and thyme to skillet; season to taste with salt and pepper. Cook and stir 2 minutes or until onions are translucent. Remove from heat; stir in cranberries. Cool.
3

Unroll pizza dough onto a lightly floured baking sheet. Roll out to into a large rectangle (about 13x10-inches). Sprinkle half the sausage down center of each dough. Top each with half of the squash mixture.
4

Use a sharp knife to make 7 diagonal cuts in exposed pastry on each side of filling, stopping 1/2 inch from filling. Fold strips over filling, alternating sides until filling is enclosed. Repeat with remaining dough and ingredients.
5

Beat egg with 2 teaspoons water. Brush dough with egg. Sprinkle with caraway seeds.
6

Bake 20-25 minutes or until braids are golden brown. Cut each bread into 6 slices to serve.