Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.
Bob Evans Recipe
Makes 36 servings
1 pound Bob Evans Original Recipe Sausage Roll, at room temperature
1 can crescent roll dough (8 oz)
Remove the crescent roll dough from the can. Do not separate rolls. On top of a piece of plastic wrap or aluminum foil, pinch the triangles together and then pinch the rectangles together to form a long rectangle that is about 18 x 14 inches, gently pulling dough as needed. Carefully spread the uncooked sausage in an even layer over the dough. Roll the dough lengthwise to form a long roll. Wrap in the plastic wrap or foil. Freeze for 15 minutes. Preheat oven to 350 degrees. Using a serrated knife, cut dough into 1/2 inch thick slices. Place on ungreased baking sheet. Bake 15-20 minutes, or until the sausage is cooked through. Drain off any juices. Serve hot. Refrigerate leftovers. Serving suggestion: This recipe may be doubled. Product may be frozen after slicing. When ready to serve, thaw slices in refrigerator and bake.
Labels: Original Sausage Roll