Wilted lettuce, beef bread rolls – Stuffed stir-fry rolls?

Beef or pork rolls with lettuce, onions, peppers, and then sliced like cinnamon rolls for dinner

I don’t know what these are.
I mean…I know what they are. I made them. I tasted them. They were delicious!
Cooked beef or pork rolls with wilted lettuce, onions, peppers, and then sliced into rolls for dinner
But I don’t know what they’re called or what exactly I put in them or what recipes I used to gather inspiration.
Yes, it’s one of those posts where I tell you how yummy a dish was but that because I made it so long ago and didn’t record all the details, I can’t help you recreate it.
I’ll tell you what I do know, though:

Browned ground beef, pork, or turkey plus a bowl of bread down that has been left to rise
I know that it’s a basic bread dough in that bowl. And I’m pretty sure that’s either ground pork or beef, but I’m not entirely sure which. Either would’ve worked well in this dish, though.

Wilted lettuce recipe - Sautee for a few minutes and then dry off

I know this is where it all started – lettuce. I had a bunch leftover and didn’t want any salads. I had wilted spinach before to use in various dishes, so I went looking for the answer to if it was possible to wilt lettuce (it is) and recipes for it (like this one…but with an actual recipe instead of only guesses).

Cooked beef or pork rolls with wilted lettuce, onions, peppers, and seasonings all diced up in a bowl

I know I ate way too much of the filling while I was working with this. It was delicious! I used up some leftover peppers and onions in there, too.

Bread dough that has been flattened out with fingers and rollnig pin to be ready to be filled and rolled

I know this made a huge mess. I should have done two rolls probably, but well, I didn’t.
Hindsight is 20-20, right? Or in this case, more like 20-300 because I can’t remember much of anything. :P

Filling for dinner rolls laid out on thin bread dough

I know that I was nervous about rolling this up. The bread dough stretched pretty thin and the filling wasn’t exactly dry.

Help! My bread dough and cinnamon rolls tore in the middle. How can I save it?
I know that I was right to be a little nervous. The above picture proves that it was easy to tear.

I know I also corrected this by making it my first cut so that none of the pieces ended up with any actual holes in them.

Beef or pork rolls with wilted lettuce, onions, peppers, and then sliced into rolls for dinner

I know that I thought they looked really cool once cut.

How many pictures should I take of the exact same dish?  Filling falling out of rolls

Slice these with dental floss? It would probably fall apart even more because the filling wouldn't be cut at all.

I know that I took way too many pictures of them because of that, too. They just looked so cool! They actually looked a lot better than the pictures I managed to take, too. Typical.

It makes 12 rolls/slices but the last couple are more like 'old maids' because they aren't real rolls

I know this “recipe” made roughly 10 beef rolls…and two “old maids” that I ate as soon as they came out of the oven.

The best of the cooked Cooked beef or pork rolls with wilted lettuce, onions, peppers, and then sliced into rolls for dinner
I know I was only slightly disappointed when these came out of the oven looking way uglier than they did when they went in.

Cooked beef or pork rolls with wilted lettuce, onions, peppers, and then sliced into rolls for dinner
I know it was only “slightly” because I can still remember the smell as they came out of the oven, even though it was over 2 years ago when I made them. So good.

Yay, cooked beef rolls or stirfry rolls with wilted lettuce and fillings 
And last but not least, I know that even though I don’t know the exact ingredients or ratios, that this is the kind of dish that you can make using whatever you have leftover in the fridge. I would use up stir-fry leftovers especially because the onions and peppers would already be prepared and wouldn’t lose too much by being cooked more.

French toast apple and sausage muffins

Hey, hey, lookie here! I’m going to do a recipe post! That hardly ever happens. :D
Unfortunately, it actually wasn’t as simple as it should’ve been to find the recipe I used for these apple and sausage cups. I knew what they were when I edited the pictures. I knew what I filled them with. I could even picture the blog post that I first saw them on….
But when I googled “apple sausage muffins” like I thought they were, I couldn’t find them immediately. The same thing when I searched my Google Reader, which is where I pull the vast majority of my recipes.


I forgot a key part of the process….they’re not muffins! The base that’s filled is french toast circles. The Noshery isn’t the original place I saw these, but it is where I ended up finding them eventually and she has a great tutorial for how to make them. And shockingly enough, this is one of the rare occasions where mine actually resemble someone else’s creation in appearance. Usually mine are much messier, ha.

So anyway, if you want to make your own, the recipe is below. I highly recommend checking out the link for a picture tutorial and some tips for how to change up the flavor. Take note that I made 24 of these or two full muffin tins worth. The recipe below is for a single pan (12 cups):

French toast cups

  • 12 slices of bread – If it’s starting to go stale, great!
  • Whatever ingredients you usually use for french toast. For me, roughly 5 eggs, a bit of milk. You may also use cinnamon, nutmeg, etc, too.

Apples and sausage filling:

  • 2 cup diced apples
  • 2 cup breakfast sausage (I usually make my own, using a mix of ground pork and ground turkey so it’s healthier)
  • 1 cup butter
  • 6 Tbs brown sugar
  • 2 tsp cinnamon

Using a large cup or jar lid, cut circles out of bread slices about 3 inches in diameter. Mix eggs and spices together.  Dip bread circles in egg mixture and shake off a bit.

Press bread circles into the muffin pan, bake in the oven at 400 degrees for 12 – 15 minutes, until brown.

While bread is in the oven prepare breakfast sausage.  In another hot skillet melt butter, stir in brown sugar, cinnamon, nutmeg and vanilla.  Add apples to brown sugar mixture and cook until apples begin to soften and sugar mixture caramelizes.   Combine sausage and dripping with apples, stir. (This is how The Noshery did these steps. I did it the opposite. Browned the sausage, drained, and then fried the apples directly in the grease left by the sausage, and mixed it in a bit sooner so the flavors could combine.)

Fill french toast cups with apple and sausage mixture and enjoy. You can drizzle them with maple syrup or any of the apple syrupy drippings if you find they’re not quite sweet enough.

The kids loved them as is, though, and they reheated well the next day, too. I don’t know about freezing them, but I could imagine it working considering I freeze and reheat all of the ingredients on their own at other times, including the french toast. If you try it, please let me know how it goes.

Where do those clips go anyway? (Wordless Wednesday)

bread, humor, Wordless Wednesday | February 13, 2013 | By

Bread clip vs Just twisting the bag - Does it keep the air out? They both largely do. But is it time consuming? The bread clip is and simply twisting isn't, so we have a winner!