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Brush with Egg Wash
In a small bowl, whisk together the egg and water. Brush this mixture generously over the entire surface of the dough.
Bake
Bake for 20–22 minutes, rotating the pan halfway through, until the ring is deeply golden and cooked through. If browning too quickly, cover loosely with foil for the final few minutes.
Cool and Serve
Let the ring cool for 5–7 minutes before transferring to a serving platter. Garnish with freshly chopped parsley and serve with your favorite dipping sauces.
Notes
For the best look, break the sausage into small, even crumbles so folding the dough is easy.
To prevent the center from closing up, start with a larger opening (use a 6-inch bowl) and make sure to tuck the points under rather than pulling them into the center.
If the dough gets too sticky, refrigerate the partially assembled ring for 10 minutes before finishing.
Variations:
Mexican Style: Use chorizo, pepper jack cheese, and serve with salsa and guacamole.
Italian Style: Use Italian sausage, mozzarella, and sprinkle with Parmesan before baking.
Storage
Best enjoyed fresh, but leftovers can be covered and stored in the refrigerator for up to 2 days. Reheat in a 325°F oven until warmed through.
Nutrition (per serving):
Calories: 395 kcal
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