Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Frozen white bread dough; thawed |
| ½ pounds | Mild pork sausage |
| ½ pounds | Hot pork sausage |
| 1½ cup | Diced fresh mushrooms |
| ½ cup | Onion; chopped |
| 3 \N | Eggs |
| 2½ cup | Mozzarella cheese; shredded |
| 1 teaspoon | Dried basil; parsley flakes |
| 1 teaspoon | Garlic powder |
TASTE OF HOME
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 Posted to KitMailbox Digest by Sandy <delite@...> on Apr 9, 1998