Ingredients

• 1 recipe of pizza dough from Gluten Free On A Shoestring, using Better Batter All-Purpose Flour for the bread flour mix
• Additional Better Batter All-Purpose Flour for rolling out the crust
• 1/2 c orange marmalade
• 1 tart apple, such as Granny Smith, cored and sliced thinly
• 8 slices Havarti cheese
• 1/2 lb sausage, cooked and crumbled
• 1/4 c chopped pecans
• 1/4 c dried cranberries

Other materials needed: a rolling pin, parchment paper, and baking sheet.

Instructions

Prepare the pizza dough. Following the directions on the Gluten Free On A Shoestring website, prepare the pizza dough. This dough can be made 12 hours to 4 days in advance. Cover and store in the refrigerator until ready to assemble the breakfast bread. Preheat the over. Preheat the oven to 375 degrees. Assemble the breakfast bread. Add a generous sprinkle of flour to a piece of parchment paper. Flour your rolling pin as well and roll out the pizza dough to nearly the size of your baking sheet (mine was approx 14 in x 12 in). Spread up to 1/4 c orange marmalade down the center of the dough lengthwise. Layer on the apple slices, half of the cheese slices, and then sausage crumbles. Add on the pecans and dried cranberries then top with the remaining cheese slices. Fold the sides of the dough up and over the top of the filling, or braid the top instead. To make a braided top make cuts in the sides of the dough 1 inch apart. Fold the strips over the filling in a diagonal, alternating from side to side. Bake. Bake for 15 minutes and remove from oven. Carefully spread the remaining 1/4 c marmalade over the top and sides of the par-baked bread. Bake an additional 10 minutes or until golden brown. Remove from oven, carefully slice into strips, and serve warm. Serves 8+. Adapted from Kevin and Amanda