Congratulations to Heather Smith for Winning the 2009 Cookoff

Onion Crusted Stuffed Breakfast Bread

The aroma of this hearty breakfast bread baking, puts a smile on the faces of young and old alike. When you slice off a piece, it brings Ooh’s and Aah’s and requests for "more please" ! Great for the Holidays or a cold winter’s morning.

COOK TIME 10 min
PREP TIME 10 min


1 FRENCH'S® French Fried Onions

1 lb Roll Sage Sausage

1 large Granny Smith apple, peeled, cored and diced

1 Stalk Celery

1/4 Cup dried cranberries

12 Frozen dinner rolls, thawed and risen

1 cup Mozarella cheese

2 Large Eggs


Place half of the onions in a resealable plastic bag. Crush with a rolling pin. In a non-stick frying pan cook the sausage with the diced apple and celery until browned and crumbly and apple and celery have softened. Drain off any fat, then stir in cranberries and 1 beaten egg. Set aside. Preheat oven to 350 degrees. On a floured countertop, combine the thawed rolls into a single ball of dough, then roll out into a 9x18” rectangle. Spread the sausage mixture evenly over the dough. Sprinkle with cheese, followed by half of the French’s French Fried Onions. Starting with a short side, roll up jelly roll style. Pinch ends to seal. Place in 9x5” Loaf pan, seam side down. Beat second egg and brush over top of loaf. Sprinkle on the crushed onions. Bake for 30 to 35 minutes.

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