| 1 pound sweet Italian sausage, bulk or possibly casing removed |
1 1/3 oz |
$7.19 per 19 3/4 ounces
|
$0.49 |
| 3/4 c. minced red pepper |
1 tablespoon |
$2.19 per pound
|
$0.04 |
| 1 1/4 c. hot water, 105-115 degrees F. |
1 tablespoon |
n/a
|
|
| 2 Packages active dry yeast |
1/6 pkg |
$8.79 per 4 ounces
|
$0.09 |
| 2 tbsp. sugar |
1/2 teaspoon |
$1.44 per pound
|
$0.01 |
| 3/4 - 1 1/2 teaspoon salt |
0.09 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 teaspoon Italian seasoning, in store |
0.08 teaspoon |
$6.09 per 16 ounces
|
$0.01 |
| 1/4 c. butter, softened |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 2 Large eggs, room temp. (1 for glaze - 1 in recipe) |
1/6 eggs |
$2.53 per 12 items
|
$0.04 |
| 4 1/4 c. all-purpose flour, about, I use bread flour |
1/3 cup |
$2.99 per 5 pounds
|
$0.06 |
| 1 c. shredded Mozzarella cheese |
1 tablespoon |
n/a
|
|
| Total per Serving |
$0.77 |
| Total Recipe |
$9.26 |
Suggestions?