These are such amazing finger foods for any potluck or get together. I have never met anyone who didn't love these. I've never had leftovers when I've put these out. These are just one of those perfect nibblers that aren't messy and are easy to eat while you're holding a cocktail and a conversation.
I decided to make these two ways. First, I wanted to make one that's similar to what you'd find in Texas; an apple sausage and hickory cheese flavored bite of awesomeness. In addition, I wanted to come up with one that would be amazing for a brunch or something you could make ahead for a breakfast potluck or family gathering. That's when it occurred to me; these needed to be filled with my Br-eff-ist Gravy. To add a bit more texture and bulk, in some of these, I added some shredded potato. Below, you'll see how I made these, and a few pics, but really, the sky is the limit to what you should fill these with. And, don't forget that kolaches traditionally are sweet, so feel free to put some pie filling or some cinnamon buttercream inside these bad boys.
To prepare the Smoked Apple Sage Sausages by Field Roast: Add about 2 Tbs canola oil to a saute pan on medium heat. Cut each sausage into thirds width-wise, then matchstick each third into quarters length-wise. Cook in frying pan until seared and crispy on all sides, about 5 minutes total. Put on a paper towel on a plate to cool.
To assemble: After the first rise and punch down of the dough, divide the dough into 18 equal portions. Roll each portion into a round ball.
With a rolling pin, roll out each ball until thin and round (see below).
Place the filling into the center of the flat dough.
For the smoked sausage kolache, fold the ends in, then roll the bottom end over like a burrito (see below). Press or use a little water to seal the edge completely.
For the sausage gravy kolache, fold four corners into the center, like a wonton, then pinch completely closed (see below).
Pro tip: as you're working, keep a little spray bottle with water next to you to spritz the top of the finished kolaches. They tend to get a little dry on top if you take a while to shape them.
Place finished kolaches on a baking sheet that's been covered with foil or parchment and sprayed with cooking spray.
In your oven preheated to 375, cook the kolaches for about 16-18 minutes.
Allow to cool and devour. Store them in the fridge, covered tightly.