2 Frozen white bread dough; th
1/2 lb Mild pork sausage
1/2 lb Hot pork sausage
1 1/2 c Diced fresh mushrooms
1/2 c Onion; chopped
3 Eggs
2 1/2 c Mozzarella cheese; shredded
1 ts Dried basil, parsley flakes,
1 ts Garlic powder
Recipe by: TASTE OF HOME DEC/JAN 1996 Allow dough to
rise until nearly doubled. Meanwhile, in a skillet
over medium heat, cook and crumble sausage. Add
mushrooms and onion. Cook and stir until the sausage
is browned and vegetables are tender; drain. cool.
Beat 1 egg; set aside. To sausage mixture, add 2 eggs,
cheese and seasonings; mix well. Roll each loaf of
dough into a 16x12" rectangle. Spread half the sausage
mixture on each loaf to within 1" of edges. Roll
jelly-roll style, starting at a narrow end; seal
edges. Place on a greased baking sheet. Bake at 350
degrees for 25 minutes; brush with beaten egg. Bake
5-10 minutes more or until golden brown. Serve warm.
Yield: 2 loaves
