Savory Pull-Apart Bread with Pecans
I love when we test out savory dishes with our candied pecans and this is one of the best yet. It's got all of our favorites - blue cheese, brussel sprouts, pecans and sausage. We adapted a recipe from Climbing Grier Mountain. Their full recipe can be found here:
For the dough, you'll need:
1 package store bought pizza dough
1 cup shredded brussel sprouts
1/3 cup blue cheese crumbles
1/2 cup shredded mozzarella cheese
1/3 cup chopped Black Bow Sweets candied pecans (you can also use raw pecans)
3 Tbsp unsalted butter, melted
Salt and pepper to taste
Top with balsamic glaze
Optional: Add sausage (either cooked ground sausage or cooked sliced sausage links)
For the white sauce, you'll need:
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
3/4 cup whole milk
pinch of nutmeg
salt and pepper to taste
Preheat oven to 350 degrees
Spray a large loaf pan with non-stick cooking spray. Add parchment paper in the pan that hangs over the edges by a couple of inches so it is easier to pull the bread from the pan.
Take the dough and roll out into a 12x20" rectangle. Pour white sauce on top, followed by brussel sprouts, blue cheese, mozzarella cheese, pecans and (optional) sausage. Cut the rectangle into 5 equal sized strips. Put the strips on top of each other and cut into 5 or 6 stacks. Place stacks against each other in the loaf pan. Bake for 30 minutes and then pour melted butter over the top. Bake for another 30 minutes. Remove and cool for a bit before drizzling with balsamic glaze.
For the white sauce:
In a small sauce pan, add butter. Once melted, whisk in the flour. Let the flour cook out for a minute and then slowly add the milk - whisking while adding. Bring to a slight simmer and reduce heat to medium low. Let the sauce thicken for about 5 minutes. Add nutmeg and a pinch of salt and pepper. Stir until the sauce coats the back of a spoon.
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