1 tube of refrigerated pizza dough
1 cup pizza sauce
1 cup shredded cheese
Flour to dust board
Water to “seal” dough
Oil to brush on tops
Dried basil to sprinkle on buddies
Slice summer sausage into thin slices and set aside. The 8 oz sizes have the best diameter for this.
On a floured board, roll out dough with a rolling pin.
With a pizza cutter, cut dough into 6 squares.
Spoon 1 teaspoon of sauce on half of the square to make triangle
Place 3 slices of sausage on top and add a good pinch of shredded cheese to the top.
Wet the edge of the dough with water to help seal the rounds together.
Fold the “empty” half over the “filled half and crimp edges closed with a fork.
Brush with oil and sprinkle with basil.
Bake at 400 for 25 minutes or until golden brown.
Serve with remaining pizza sauce to dip and enjoy.
Silver Creek Beef Summer Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.