Sausage Holiday Tree

Wintertime is upon us, but this hearty pull-apart treat from Fontanini Meats will spread warmth and holiday cheer to your customers.



Holiday Sausage Tree

Sponsored by Fontanini Meats



1 lb. hot Italian sausage links
½ medium red bell pepper, diced
4 green onions, thinly sliced
2 8-oz. packages refrigerated crescent rolls 
    (or use strips of pizza dough)
Mozzarella cheese, shredded



Preheat oven to 400°F. Remove casings from sausage links. Break up sausage with a spoon in a medium-size bowl and brown in a pan. Add red peppers and green onions and mix well. Unroll one package of crescent rolls and press the seams together to form one large rectangle. Repeat with the second package of crescent rolls. Spread a thin layer of shredded mozzarella on the dough. Spread ½ of the sausage mixture evenly over each rectangle. Starting from the narrow end, roll up the dough, jellyroll-style. Cut each roll into 8 equal slices and place on their sides on a baking sheet, forming a Christmas tree. Bake for 25 to 35 minutes or until sausage is no longer pink and crust is golden-brown. Serve warm. 


The Season of Sausage

As the weather turns colder, your guests may be looking for something a little heartier to fill their bellies. The Sausage Holiday Tree is a perfect—and perfectly delicious—seasonal addition to your pizzeria’s menu. This pull-apart breakfast-or-anytime treat lends itself to a range of serving possibilities, including:

  • Add the Sausage Holiday Tree to your menu as a seasonal appetizer 
  • Serve as a holiday breakfast or brunch dish with a side of maple syrup 
  • Add this item to your holiday catering menu
Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef's Corner | An Interview with Mario Rizzotti

Brian Hernandez goes one-on-one with famed chef Mario Rizzotti

Doubling down on delivery at Pagliacci Pizza

With 270 drivers on staff, this Seattle chain shares the keys to exceeding delivery expectations.

What’s Your Story? Il Primo Pizza & Wings, Richmond, TX

Co-owner Si Mendoza details the advantages—and the challenges—of adding a food truck to an existing brick-and-mortar business.

What you need to know about the new tax law

Some new deductions will be available, while others have been taken away.

Recipe of the Month: BBQ Pork Pizza

This recipe from T. Marzetti is sweet, bold, cheesy and guaranteed to satisfy.

Swag with swagger: Feel the brand-building power of logoed merchandising

Experts share their top tips for creating cool pizza swag that customers really want—and getting it into their hands.

The Lost Boys: Building a small-town pizza empire in the Deep South

This pair of best buddies from the Mississippi Delta made their pizza dreams come true—and no one’s more surprised than they are.

5 things pizzeria owners need to learn for Facebook success

Daily posts, boosted ads and video are essential to building an audience on the world’s largest social media platform.

Delivery: Do or Don’t? Behind the wheel at Pizza Shuttle

Delivery accounts for up to 70% of this Milwaukee pizza company’s business, but it isn’t getting any easier.

Tips from the Dough Doctor: Solving the mystery of blown dough

Mastering temperature control and proper dough management are crucial to preventing this all-too-common problem.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags