| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Breakfast, Pork, Bm | 1 | Servings | |
INGREDIENTS
| 2 | Frozen white bread dough; thawed | |
| 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 |
INSTRUCTIONS
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@flash.net> on Apr 9, 1998
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