I saw this one on Yum and Yummer in a tour of Texas and immediately thought of my son-in-law, Jack. Smoked sausage or brisket, jalapeño, and cheese encased in a fluffy, slightly sweet dough. I went smoked sausage because I didn’t want to spend 12 hours on a brisket. This was brought by Eastern European immigrants who blended old world techniques with Texas flavors. There was one issue I had: making sure they were sealed shut. I hope you like it.

16 ounces bread dough
8 ounces smoked sausage cut in 1 x 2 inch pieces
3 jalapeño peppers, diced
6 ounces cheddar cheese cut in 1 x 2 inch pieces
2 tablespoons hot honey or bbq sauce

Heat oven to 375.

Cut dough in pieces and stretch into 2 x 3 inch pieces and stretch.

Add cheese, sausage, jalapeño, and honey.

Pull from the sides and seal tightly.

Place on parchment-lined baking sheet.

Bake for 16-20 minutes.

Serve.