1 C. Milk
\n1\/2 C. Butter
\n1 tsp. Salt
\n3 1\/2 C. Flour
\n1 1\/2 lb. Brown and Serve Sausage<\/p>\n
Cottage Cheese Filling:
\n1 1\/2 pint Creamed Cottage Cheese
\n1\/2 C. Yellow Cornmeal
\n1\/4 C. Milk
\n2 T. minced Onion
\n1 tsp. Salt
\n1 tsp. Parsley
\n1 tsp. Italian Seasoning
\n6 Eggs, slightly beaten<\/p>\n
Combine all ingredients for cottage cheese filling in large bowl and mix well. In saucepan, heat milk, butter and salt just until butter melts. Blend in flour quickly. Do not handle dough too much. Roll out on floured surface to 1\/4″ thickness. Fit into 15x10x1″ jellyroll pan. Flute edge. Spread filling into dough lined pan. Arrange sausage in equal parallel rolls on filling. Bake at 350 degrees for 60 – 65 minutes or until golden. Yield: 6 to 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. Milk 1\/2 C. Butter 1 tsp. Salt 3 1\/2 C. Flour 1 1\/2 lb. Brown and Serve Sausage Cottage Cheese Filling: 1 1\/2 pint Creamed Cottage Cheese 1\/2 C. Yellow Cornmeal 1\/4 C. Milk 2 T. minced Onion 1 tsp. Salt 1 tsp. Parsley 1 tsp. Italian Seasoning 6 Eggs, slightly beaten Combine all ingredients for cottage cheese filling in large bowl and mix well. In saucepan, heat milk, butter and salt just until butter melts. Blend in…<\/p>\n