EVERYONE knows breakfast is the most important meal of the day and JIMMY DEAN Pork Sausage has been a trusted part of that breakfast for generations. JIMMY DEAN Pork Sausage has three award-winning recipes from consumers using traditional breakfast staples in new and exciting ways your family will love.

Sausage Herb Bread

24 ounces frozen dough balls (dinner rolls or Texas rolls)

1/2 cup butter, melted

1/4 cup each fresh rosemary and thyme, finely chopped, combined

3/4 cup grated Parmesan cheese

1 package any flavor JIMMY DEAN Roll Pork Sausage, cooked, crumbled and drained

Thaw rolls at room temperature until just soft, about 1 hour. Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1/8 inch thick circle. Coat each dough circle first with butter, then herbs, then cheese. Lay dough circles evenly into a bundt cake pan to just cover the bottom, overlapping dough edges slightly. Sprinkle half the cooked sausage evenly across this layer. Repeat with a second layer of dough and remaining sausage. Add third layer of dough and press gently to expel any air. Preheat oven to 350. Allow dough to rise for 1-1/2 to 2 hours at room temperature or until almost doubled in volume. Bake for 30 minutes or until golden brown. If top browns too quickly, cover loosely with foil. Remove from oven; allow to cool 5 minutes before turning bread out on plate. Cool another 5 minutes before slicing. Serves: 8-10

Southwest

Sausage Crepes

1 package any flavor JIMMY DEAN Roll Pork Sausage, cooked, crumbled and drained

1 cup shredded Monterrey Jack Cheese

1 package (8 oz.) cream cheese

1 cup sour cream

1/2 cup green onions, chopped

1 can (4.5 oz.) chopped green chilies

2 packages (10-count each) crepe shells

Topping: 1/2 cup butter

1-1/2 cups sour cream

1/2 cup salsa or 1/2 cup finely chopped tomatoes, and

1/4 cup chopped cilantro

Preheat oven to 350. In large mixing bowl, combine cooked sausage, shredded cheese, cream cheese, sour cream, onions and chilies; mix well. Spread about 3 tablespoons of filling along the right side of each shell; roll shell over filling to form a log. (To make triangle-shaped crepes, spread filling over one quadrant of each crepe; fold in half, then fold in half again.) Place filled crepes on a lightly greased cookie sheet and bake for 12-15 minutes, until heated through.

Topping: melt butter in a small saucepan over low heat; stir in sour cream and heat until warm. Drizzle 1 tablespoon over each baked crepe and top with your favorite salsa or chopped tomatoes and cilantro. Note: crepes may be filled and frozen for later use. Bake frozen crepes for 25-30 minutes. Serves: 6


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