This post updated Sept 2015 as part of the #ThrowbackThursday photography project where I add delicious new photos to already tasty recipes.
This past year, I had the pleasure of meeting a lovely group of similarly culinary-minded ladies (and gentlemen), through a Facebook group. From time to time, the members of the group get together to share food, recipes and a few good laughs. I attended one of these events recently, but instead of just bringing a Goodie Godmother dish (no recipe sharing there!), I decided to try my hand at modifying a pinterest recipe I found not too long ago for a savory stuffed bundt cake so that I could share the recipe!
The original recipe called for prepared dough and packaged breakfast sausage. I, being me, happened to have pizza dough on hand, so all I had to do was figure out this sausage situation. If you want a recipe for crazy easy pizza dough, click here.
We don’t normally buy sausage because the tube packaging kind of creeps me out a little, so my original plan was to substitute with something else, quite possibly a vegetarian option like the Trader Joe’s soy chorizo because I wanted to give the dish more of a Tex Mex flavor profile. The plan changed after an unexpected trip to Woody’s Butcher Block in Santa Maria. If you haven’t been, you should go. Their selection of meat is excellent and the storefront is beautiful, but what left me raving was the customer service. I asked a lot of questions about the ingredients in the chile verde sausage and asked their opinion on my plans for this recipe.
Note: When I re-made this for new pictures, I used a sage breakfast sausage that we got as part of a portion of pig we purchased from a farmer here in Virginia. Delicious! I’d recommend whatever mild sausage (or sausage substitute) makes you happy. I haven’t tried it, but I’m 90% sure bacon would also be a tasty substitute as well. Work with what you have on hand.
I hope you enjoy!
- 1 batch pizza dough store bought or homemade
- 1 lb sausage
- 1/2 lb Oaxaca cheese or mozzarella cheese shredded
- 1/3 lb cheddar cheese shredded
- ½-1 fresh jalapeno seeded & diced fine
- 1 cup onion diced fine
- 1/2 cup fresh cilantro finely chopped, plus more for garnish if desired
- 3 eggs
Preheat the oven to 375.
Remove the sausage from the casing and cook in a skillet over medium heat.
While the sausage is cooking, mix the cheese, jalapeno, onion and cilantro in a medium mixing bowl.
Roll out the dough and place in a greased bundt pan, placing the dough so that there is enough lip around the inner column and outer edge to fold together after adding the filling. If your bundt pan is larger, just do your best. You'll have to pinch together the ends anyway.
Once the sausage is cooked, add to the cheese, jalapeno, onion and cilantro mixture. Mix together and check seasoning, adjusting as needed.
Whisk the eggs and combine with the sausage mixture. Pour the sausage mixture into the bundt pan and distribute evenly.
Fold the outer and inner edges of the dough together and press to seal.
Bake the bundt cake for 40-45 minutes until the dough takes on a golden color.
Let the cake cool in the pan for 10 minutes before inverting onto a serving platter. Serve warm.