Best 4 Sage Rolls Recipes
Indulge in the delightful flavors of our curated collection of Sage Rolls recipes. These delectable treats are perfect for any occasion, whether it's a casual brunch, a festive holiday gathering, or a simple weeknight meal. Our selection includes a variety of Sage Rolls recipes, each with its own unique twist. From classic recipes that have been passed down through generations to innovative creations with unexpected flavor combinations, we have something for every palate. Whether you prefer traditional flavors or are looking to try something new, our Sage Rolls recipes are sure to impress. Discover the perfect balance of savory and aromatic flavors as you explore our diverse range of recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CHESTNUT, BACON AND SAGE STUFFING ROLLS
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.
Provided by Donna Hay
Categories HarperCollins Christmas Appetizer Hors D'Oeuvre Bacon Date Sherry Almond Chestnut Breadcrumbs
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5-6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside.
- Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes.
- Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.
WHOLE WHEAT SAGE ROLLS
"On Friday nights, my daughters and I try new recipes," relates Harriet Stichter of Milford, Indiana. "Two of my daughters have herb gardens, so we like to experiment with different herbs. This recipe for sage bread is one we really like."
Provided by Taste of Home
Time 55m
Yield 20 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, brown sugar, yeast, sage and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add whole wheat flour and 1/2 cup cornmeal; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes., Coat two baking sheets with cooking spray and sprinkle with remaining cornmeal; set aside. Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each piece into a roll. , Place 2 in. apart on prepared baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 142 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 155mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
KNOTTED ONION SAGE ROLLS
Provided by Food Network
Yield 36 rolls.
Number Of Ingredients 12
Steps:
- Saute onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil.
SAGE ROLLS
I love stuffing (dressing, if you like) at Thanksgiving! I can't remember where I found this recipe, but I love it as an alternative to stuffing with baked chicken, and it smells great when they are baking.
Provided by Mary Leonard
Categories Other Breads
Time 2h
Number Of Ingredients 9
Steps:
- 1. In a small saucepan combine milk, sugar, salt, and 1 tablespoon of the butter. Heat to lukewarm (the butter does not have to be completely melted)
- 2. Dissolve yeast in warm water in a large bowl. Add warm milk mixture.
- 3. Stir in sage, wheat germ, and 2 cups of the flour. Add remaining flour to make a soft dough. Knead lightly on lightly floured board until smooth.
- 4. Cover and let rise in a warm spot until doubled.
- 5. Melt the remaining butter and pour half of it into a 9-inch round cake pan or glass dish.
- 6. Divide dough into 12 equal pieces, shape into balls, and place in pan. Drizzle with remaining melted butter.
- 7. Cover and let rise again for about 30 minutes; should be at least almost doubled again.
- 8. Bake at 400 degrees for 20-25 minutes until golden brown. Serve hot or reheat before serving
Tips:
- For a crispy sage roll, use fresh sage leaves and fry them until they are golden brown and crispy.
- To make sure the sage rolls are cooked through, fry them until they are golden brown and the cheese is melted and gooey.
- Serve the sage rolls with a dipping sauce, such as marinara sauce or ranch dressing.
- For a vegetarian version of the sage rolls, omit the prosciutto and use a vegetarian cheese.
- To make the sage rolls ahead of time, fry them until they are golden brown and crispy, then let them cool completely. Store the sage rolls in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the sage rolls in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until they are warmed through.
Conclusion:
Sage rolls are a delicious and easy appetizer that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or a quick snack. With a few simple ingredients, you can make these tasty treats that will surely be a hit. So next time you're looking for a new appetizer to try, give sage rolls a try. You won't be disappointed!
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