1 bag Pioneer® Peppered Old Fashioned Biscuit Gravy Mix
2 cups Butter, melted
1 cup Parsley, fi nely chopped, plus more for garnish
8 cloves Garlic, fi nely minced
INSTRUCTIONS
Thaw dough on greased rimmed baking sheets at room temperature for 2-3 hours, or until dough is soft to the touch. To accelerate the process, place in a proof box until dough is soft, or thaw dough on greased, rimmed baking sheets or in muffi n tins in a cooler. Cover loosely with plastic wrap. Product can be held in a cooler for up to 72 hours, depending on temperature.
Heat oil over medium heat. Add sausage and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until sausage is cooked through and begins to brown. Transfer to plate and set aside.
Bring 3 quarts of water to a full rolling boil.
Combine 1 quart of cool tap water and 1 package of Gravy Mix in a separate container. Mix with a wire whisk until lump-free.
Pour gravy mix into boiling water. Cook until gravy comes to a boil. Simmer for 1 minute while stirring constantly. Remove from heat and stir in sausage. Refrigerate 1 quart of gravy until completely chilled. Maintain remaining gravy at an internal temperature at 165°F during service.
Roll out each dough ball on a fl oured work surface into a 6-inch-wide circle. Place 1 tablespoon of chilled gravy in center of circle. Fold pastries in half and crimp edges with a fork. Transfer fi lled pastries to rimmed baking sheets, 1-inch apart.
Bake at 350°F for 10-12 minutes, or until golden-brown.
Mix butter, parsley and garlic together in bowl. Brush rolls with butter mixture. When ready to serve, ladle 2-3 oz. of warm gravy onto each roll and garnish with additional parsley.
