Breakfast sausage bread

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


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

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