Gloucester Daily Times
Saucheesies are a very unique item to southern Indiana.
Chef Jancey Smith describes them as “a mega hot pocket filled with sausage, cheese, peppers and onions.”
The saucheesie is a favorite among Indianans especially while watching the game, or enjoying a night with the kids.
Close to a calzone, saucheesies use bread dough to wrap up all the savory ingredients inside. The trick to the saucheesie is to fill it as much as you can.
IF you don’t add enough filler, the finished product will be a puffed up pastry with more air than filling; so you don’t need to worry about over stuffing, cause that’s what it’s all about.
The saucheesie is working its way out of southern Indiana and on to your dinner plate. Why don’t you give it a try?
Prep Time: Dough, 24 hours Ingredients, 10 mins
Cook Time: 25 minutes
1-pound sausage, your favorite
1 roll frozen bread dough, thawed
1 green bell pepper, diced
1 red bell pepper, diced
1 cup onion, diced
1 clove garlic, diced
4 ounces mozzarella cheese
4 ounces colby Jack cheese
2 teaspoon butter, melted
A day before, thaw the bread dough in a greased container. Cover with plastic wrap.
Brown the sausage with peppers, onions, and garlic.
Preheat your oven to 350º Fahrenheit.
Grease your baking pan, and divide the dough into quarters.
Roll dough into 4, 6-8 inch circles.
Distribute sausage and vegetables on the dough, and add cheese mixture.
Fold circles like you would a diaper, and place seam side down on baking pan.
Brush the dough with butter, and sprinkle parmesan cheese on top.
Bake for 25 minutes.
Recipe courtesy Lucy Atkins, Hilltop Tavern, 2013.