Quorn
Recipes
Quorn Sausage Roll Overs
Quorn Sausages diced & layered onto bread dough with scrambled eggs. Rolled up & baked until golden.
313 Cals
Per serving
Serves 10
35 mins
Ingredients
- 6 Quorn Chipolata Sausages, defrosted and chopped
- 500g white bread mix
- 200g baked beans
- 225ml warm water
- 6 eggs
- 1 tbsp milk
- Seasoning
- 10g butter
- 50g tomatoes, deseeded and finely diced
- 25g grated cheddar cheese
Method
- Place the bread mix, beans and water into a mixer fitted with a dough hook and make up the bread dough as directed on the pack.
- Whisk the eggs, milk and seasoning together. Melt the butter in a saucepan and cook the eggs over a gentle heat, stirring until just set. Remove from the heat.
- Stir the chopped Quorn Chipolata Sausages and tomatoes into the egg mix.
- Roll out the dough on a lightly floured surface and divide into ten 10cm x 10cm squares.
- Divide the Quorn Chipolata Sausages and egg filling between each square of dough, place across the centre and sprinkle over the cheese.
- To form a roll over; bring the two opposite corners of the dough to the centre and press down over the filling.
- Prove in a warm place for about 30 minutes or until doubled in size.
- Preheat the oven to 220C/Gas Mark 7.
- Bake the roll overs for 15-20 minutes until golden brown and cooked.
- Delicious warm or cold.
Tip - replace the Quorn Chipolatas with Quorn Sausages.
