Cheater Almost Kolaches: A Taste of Texas, Simplified

The aroma of baking bread, mingling with the savory scent of sausage and cheese, always transports me back to my childhood visits to my aunt’s farm in central Texas. We’d pile into her old pickup truck and rumble down dusty roads to the local bakery, the air thick with anticipation. The real prize? Kolaches. Warm, doughy, and utterly irresistible. But life gets busy, and sometimes the thought of wrestling with yeast dough is enough to deter even the most dedicated baker. That’s where this “cheater” version comes in—a quick and easy way to satisfy that kolache craving without spending all day in the kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yields: 16 kolaches
• Serves: 4-6
• Dietary Type: Adaptable

Ingredients

• 8 – 12 biscuits, raw (either from a can or a homemade recipe, cut into 16 pieces)
• 2 slices American cheese
• 16 cocktail franks
• 2 tablespoons butter, melted

Equipment Needed

• Baking sheet
• Knife
• Pastry brush (optional)

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Make sure your oven rack is in the center position for even baking.

2. If you’re using canned biscuits (the flaky kind works wonderfully), separate each biscuit into half, creating 16 biscuit halves in total. Alternatively, if you’re using your own biscuit recipe, cut the dough into 16 equal-sized pieces.

3. Prepare the cheese by cutting each of the 2 slices of American cheese into 4 strips. Then, cut those strips in half the other direction, resulting in 16 short strips of cheese.

4. Assemble the kolaches: Place 1 strip of cheese and 1 cocktail frank onto each biscuit piece. Wrap the dough around the frank and cheese, ensuring the filling is mostly enclosed.

5. Place the assembled kolaches, seam side down, on an ungreased baking sheet. Giving them a little space ensures they bake evenly.

6. Bake for 15-20 minutes, or until the biscuit dough is golden brown and cooked through. Keep a close watch, as baking times can vary slightly depending on your oven.

7. Once baked, remove the kolaches from the oven and immediately brush the tops with melted butter. This adds a lovely shine and a touch of richness.

8. Serve the kolaches warm and enjoy!

Expert Tips & Tricks

• Dough Consistency: Whether you’re using canned or homemade biscuit dough, ensure it’s not too sticky. A slightly dry dough will be easier to work with and will hold its shape better during baking. If using canned dough and it is too sticky when you open the can, leave it out for 5 – 10 minutes before beginning to prep the kolaches.
• Cheese Placement: Placing the cheese directly against the sausage helps it melt and adhere, preventing it from sliding out during baking.
• Sealing the Seam: Make sure to firmly pinch the seams closed to prevent the filling from leaking out. A little water on your fingertips can help seal the dough.
• Browning Control: If the tops are browning too quickly, loosely tent a piece of aluminum foil over the kolaches for the last few minutes of baking.
• Add a Touch of Sweetness: A light sprinkle of coarse sugar on top before baking adds a delightful sweet-salty contrast.
• Egg Wash Alternative: If you want an even shinier golden-brown crust, consider using an egg wash (1 egg beaten with 1 tablespoon of water) instead of melted butter.
• Doneness Check: If you are unsure if the kolaches are done, take one kolache and break it in half to verify the dough is cooked through.
• Even Baking: Rotate the baking sheet halfway through the baking time for more even browning.

Serving & Storage Suggestions

Serve these “cheater” kolaches warm, as they are best enjoyed fresh from the oven. They make a great snack, brunch item, or even a light lunch. You can serve them alongside a simple dipping sauce like honey mustard or a spicy mayo for an extra kick.

To store leftover kolaches, let them cool completely before placing them in an airtight container. They can be stored at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

To reheat refrigerated kolaches, you can microwave them for about 30 seconds (but they might become a little soft), or reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. Frozen kolaches should be thawed in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving (estimate)	% Daily Value*
Calories	320 kcal	16%
Total Fat	20g	31%
Saturated Fat	10g	50%
Cholesterol	45mg	15%
Sodium	800mg	35%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	4g	N/A
Protein	10g	20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is an estimated nutrition chart based on average ingredients.

Variations & Substitutions

• Vegetarian Option: Substitute the cocktail franks with vegetarian sausages or marinated mushrooms.
• Cheese Variations: Experiment with different types of cheese, such as cheddar, mozzarella, or provolone. For a spicier kick, try pepper jack.
• Sweet Kolaches: Skip the sausage and cheese altogether and fill the biscuits with fruit preserves (apricot, cherry, or prune are traditional) or a sweetened cream cheese mixture.
• Gluten-Free: Use your favorite gluten-free biscuit recipe or a store-bought gluten-free biscuit mix.
• Spicy Kolaches: Add a pinch of cayenne pepper to the dough or use a spicy sausage for an extra kick. You can also add a thin slice of pickled jalapeño on top of the cheese and sausage before wrapping the dough.
• Everything Bagel Seasoning: Sprinkle everything bagel seasoning on top of the egg wash before baking for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use crescent roll dough instead of biscuit dough?
A: While you can, biscuit dough will give you a more authentic kolache texture. Crescent roll dough tends to be thinner and flakier.

Q: Can I make these ahead of time?
A: Yes, you can assemble the kolaches ahead of time and store them, covered, in the refrigerator for up to 24 hours before baking. You might need to add a few minutes to the baking time.

Q: My cheese melted out everywhere! What did I do wrong?
A: Make sure you’re using a cheese that melts well but isn’t too soft. American cheese works well because of its melting properties. Also, ensure the cheese is fully enclosed within the dough.

Q: Can I freeze these after baking?
A: Yes, you can freeze baked kolaches. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2 months.

Q: How do I keep the bottoms from burning?
A: Make sure your oven rack is in the center position. You can also try placing a second baking sheet underneath the one with the kolaches to insulate them from the direct heat.

Final Thoughts

These “cheater” kolaches are a testament to the fact that you don’t always need to spend hours in the kitchen to create something delicious and comforting. They capture the essence of traditional kolaches in a fraction of the time. So, go ahead, give them a try! I’d love to hear what you think! Try adding some of your favorite fillings! And don’t be afraid to share your own variations and tips – happy baking!