Creole Style Butter Marinade 
Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get Recipe“Pull-Apart Stuffed Creole Rolls are a gorgeous addition to your holiday table and require just 20 minutes of cooking.” ~ Chef Monti Carlo. Filled with sausage, veggies, herbs, butter and Creole seasoning, these rolls are the perfect melt-in-your-mouth appetizer or side dish.
Ingredients
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2 Tablespoons Tony’s Creole-Style Butter Marinade
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8 Ounces Andouille Sausage
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1/2 Cup Yellow Onion, Finely Diced
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1/2 Cup Celery, Finely Diced
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1/2 Cup Green Bell Pepper, Finely Diced
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1/2 Teaspoon Fresh Sage, Finely Chopped
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1/2 Teaspoon Fresh Thyme, Finely Chopped
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1 Tablespoon Fresh Garlic, Minced
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1/4 Cup All-Purpose Flour, for Dusting
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1 1/2 Teaspoons Tony’s Original Creole Seasoning, Divided
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1 Pound Premade Pizza Dough, Room Temperature (Recipe for Homemade Dough in Directions)
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3 Tablespoons Butter, Melted
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2 Tablespoons Olive Oil
- Clear
Directions
- Place a cast-iron skillet over medium-high heat. When the pan is warmed, add Tony’s Creole-Style Butter Marinade. Wait one minute and add the sausage. Brown the sausage for about 5 minutes and break it up into tiny pieces, about the size of pencil erasers.
- Once the sausage has browned, remove it from the pan leaving behind the rendered fat. Add the onion, celery, green peppers and 1/2 teaspoon of Tony’s Original Creole Seasoning to the pan and cook for a few minutes until the onions are translucent. Add the garlic, sage and thyme. Cook for an additional minute until the garlic becomes fragrant. Return the sausage to the pan and cook for five minutes more. Take the pan off the heat and transfer the sausage mixture to a sheet pan. Wipe down the cast-iron skillet with a paper towel and grease it with 1 tablespoon of olive oil.
- While the filling cools, lightly dust a work surface with flour. Divide the pizza dough into 2 equal pieces. Roll out each piece into a rectangle that is about 8 inches wide, 16 inches long and about 1/2-inch thick.
- Mix the remaining teaspoon of Tony’s Original Creole Seasoning into the melted butter. Brush 1 tablespoon of the butter mixture onto the dough. Cut each rectangle of dough into two 4-inch strips. Cut each strip into 4 squares. You will have 16 squares total.
- Add a rack to the center of your oven and preheat it to 400°F. Add a tablespoon of filling to each square of dough. Wrap the dough gently around the filling and press the edges together to seal.
- Place the stuffed dough balls seam side down with sides touching in the cast-iron pan. Brush them with 1 tablespoon of the melted butter mixture.
- Bake until rolls are golden brown, about 15 to 20 minutes. Brush with the last of the melted butter mixture.
NOTES:
The sausage mixture can be made up to three days ahead and keeps best in an airtight container placed in the back of the fridge.
Making the Homemade Dough:
1 1/2 Cups All-Purpose Flour
1/2 Teaspoon Tony’s Original Creole Seasoning
1/2 Teaspoon Active Dry Yeast
1 Cup Lukewarm Water
1/2 Teaspoon Extra Virgin Olive Oil
- In the bowl of a stand mixer, combine the flour and Tony’s Original Creole Seasoning.
- In a smaller mixing bowl, add water, yeast and olive oil. Pour this mixture into the flour.
- Knead on low speed for approximately 3 minutes. Let the dough rest for 10 minutes and then knead again for another 3 minutes.
- Shape the dough into balls. Brush a little oil into the stand mixer bowl and add the dough back to the bowl. Cover with a damp cloth. Let the dough rise for 3 hours at room temperature.
- Now it’s ready!
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