Being of Lithuanian heritage my family celebrates Christmas eve with a bountiful 13 course meal called Kucios. Farm style cooking with a variety of fish, vegetables, pasta and sweets, but no meat. So Christmas morning we would wake up and throughout the house smell the fresh baked dough stuffed with bacon and onions. Over the years I have added my own touch and would like to share this recipe. Whether for Christmas morning or anytime, these make a great addition to your holiday parties.
Yield – Approx 16ea
Yield – Approx 16ea
- 4oz italian sausage
- 4oz applewood smoked bacon
- 1ea Med size onion (diced small)
- 2oz Shredded cheese ( I use a colby, monteray mix)
- 1tbsp Spice Coach Smoky Blend
- Egg wash(1egg/1oz milk)
- Raw bread or pizza dough
1 – Sweat onions in butter and let cool. Cook sausage and bacon till done, cool and chop small dice.
2 – Combine meat, onions, spice and cheese and mix evenly.
3 – Roll dough into 1oz balls, depress middle and stuff with mixture, making sure to close off end tight.
4 – Place on lightly greased sheet pan creased side down.
5 – Brush with egg wash.
6 – Bake at 350 degrees till dough is golden brown.
7 – Remove and let rest 5 min
2 – Combine meat, onions, spice and cheese and mix evenly.
3 – Roll dough into 1oz balls, depress middle and stuff with mixture, making sure to close off end tight.
4 – Place on lightly greased sheet pan creased side down.
5 – Brush with egg wash.
6 – Bake at 350 degrees till dough is golden brown.
7 – Remove and let rest 5 min
RAY'S TIPS:
This can be made before, frozen and then warmed. You may substitute the filling for whatever you like, just make sure it’s precooked. Substitute any of my spices in this recipe for a different twist on flavor.