
This recipe is from Erin H. and is the 2007 Pamela's Greatest Gluten Free Recipe Contest. I made these tonight and the girls LOVED them.
1 bag Pamela's Gluten-Free Bread Mix (including the yeast packet)
1/4 C. oil
2 large eggs
Warm water(to equal 2 cups with the eggs and oil)
16 oz. ground breakfast sausage
12 oz. cream cheese at room temp. (gluten free)
cooking spray
Preheat oven to 325. Prepare the mix(
including yeast pack) according to the package instruction for STAND MIXER PREPARATION. Grease 24 muffin cups with gluten-free cooking spray. Drop prepared bread dough, dividing equally, into prepared muffin cups. With oil on your fingers or the bottom of a shot glass dipped in water, press dough down and up the sides of each muffin cup. Set rolls aside to rest while preparing the filling.
Approximately 20 minutes.
Brown the sausage in a roomy skillet, crumbling well while cooking. Remove from heat, DO NOT DRAIN THE SAUSAGE GREASE. Add softened cream cheese to the sausage and stir well to combine. Divide the sausage mixture equally among the muffin cups.
Bake in preheated 325 oven for 25-30 minutes until lightly brown. Cool slightly in pan, then remove.
Note: These sausage rolls may be frozen, well wrapped, for up to 3 months. Also a fun breakfast, try serving with a poached egg on top!