Cheese & Sausage Fritters
- 1 ¼ cup Unbleached All-Purpose Flour
- 1 ¼ cup Cornmeal (plus 2 tablespoons)
- ½ teaspoon Baking Powder
- Freshly Ground Nutmeg
- 1 ¼ cup Whole Milk
- 5 Large Egg Yolks
- 4 oz. New York Style Bulk Italian Sausage (lightly browned, drained and set aside)
- 3 tablespoons Freshly Grated Parmigiano-Reggiano Cheese
- Vegetable Oil for Frying
Remove bread dough from freezer and thaw completely.
Brown the sausage in a frying pan, drain and set aside until cool.
Combine all of the ingredients in a large bowl, add the beaten egg and mix thoroughly.
Roll dough on floured board into a rectangular shape approximately 1/2 inch thick.
Spread mixture evenly over the dough to within 1/2 inch from the edges and jelly roll tightly, remembering to tuck in the ends.
Beat egg white with 1 tablespoon water and coat the dough (this will ensure a nice brown color).
Bake at 325o for approximately 45 minutes.
Cool on a wire rack.
This is a great hors d’oeuvre or a light lunch or dinner when served with salad!