Sausage Cheese Pull-Aparts

sausage_cheese_pull-aparts_00Yesterday, my son and I drove up to Camp Sheppard and we taught Dutch oven cooking to some Boy Scouts and their Scoutmasters. Alex, my son and Life Scout, was my fire tender, charcoal starter, sous chef, and sherpa. We worked with a great bunch of scouters. We had a blast.

Camp Sheppard is part of BSA’s Chief Seattle Council and is located in the spectacular Cascade Mountains just minutes from Mount Rainier National Park and Crystal Mountain ski area. Cliffs tower overhead, pristine falls can be found nearby, and giant elk freely roam the meadows. It’s a rustic little camp with 9 heated cabins (each cabin sleeps 24) and a lodge with a dining hall and kitchen. Scouts enjoy scout crafts, scout skills, hiking, cross country skiing, inner tubing and games in the cozy lodge.

We were outside in the Scout Craft area. There was a little snow on the ground but we had a fire going and, aside from some cold toes once in a while, it was actually really comfortable. The camp staff was awesome and made sure we had everything we needed.

Part of our hands-on skill building was making sausage cheese pull-aparts and they were a huge success! They are easy to make and so tasty. The egg, sausage, cheese, onion, and pepper mixture was yummy and the biscuits poofed amazingly. Perfect for breakfast on a cold snowy morning, this recipe could be jazzed up according to your tastes. Here’s how we made them:

Ingredients

6 eggs

2 tablespoons milk

1 pound ground sausage

¾ cup shredded cheddar cheese

¼ cup green onion, chopped

½ red bell pepper, chopped

1 (16.3 oz.) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits

Small bottle of cooking oil or cooking spray

Equipment List

12-inch Dutch oven

1-2 cutting boards

Whisk

Mixing spoon

Mixing bowl

1-2 knives

¾ measuring cup

¼ measuring cup

Tablespoon

Notes

We cooked our sausage in camp, but you could pre-cook it at home and bring it to camp in your cooler. If you’re cooking the sausage in camp in the Dutch oven, drain off the grease before you add the egg mixture.

If your plan is to cook your sausage in camp then I would recommend prepping 2 sets of coals. Prep a dozen or so coals for frying the sausage and then start 25 coals before you start your food prep. By the time your sausage is cooked and your egg mixture is prepped, your coals should be ready.

To compensate for the cold, we placed a few extra coals on top and underneath.

Directions

Rub Dutch oven with cooking oil (not necessary if you’ve cooked your sausage in the same Dutch oven).

In large bowl, beat egg and milk with wire whisk until smooth.

Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in cooked sausage, cheese, bell pepper, and onions. Spoon mixture into the Dutch oven; arrange biscuit pieces in single layer.

Bake for 23-28 minutes, using 17 coals on the lid and 8 under the oven. If you’re making this in your home kitchen, use a 350 degree oven.

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Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , | 3 Comments

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3 thoughts on “Sausage Cheese Pull-Aparts

  1. That looks delicious! Going to have to try this out.

  2. This past weekend, I was teaching new Girl Scout leaders how to take their girls camping. We were at Camp Robbinswold on the Hood Canal. Some of our meals we cooked in our campsites, but we had a few meals in the lodge with all 120 folks in attendance. Saturday morning breakfast featured these and they made a great quantity cook item. The kitchen staff baked them in the oven on cookie sheets (each cookie sheet fed a table). It worked really well. So, if you’re feeding a bunch, this would be a good breakfast item to serve. You could also bake them in casserole dishes. Needless to say, I was pretty tickled to see these come out of the kitchen.

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