2 loaves (1 pound each) frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1-1/2 cups diced fresh mushrooms
1/2 cup chopped onlion
2-1/2 cups (10 ounces) shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
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 adn seasonings; mix well.
Roll each loaf of dough into a 16" x 12" 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.
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