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    Breakfast Sausage Rolls


    Source of Recipe


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    Breakfast Sausage Rolls

    2 loaves (1 lb. each) frozen white bread dough, thawed
    1/2 lb. mild sausage
    1/2 lb. hot sausage
    1 1/2 c. mushrooms
    1/2 c. chopped onions
    3 eggs
    10 oz. shredded mozzerella
    1 tsp. dried basil
    1 tsp. dried parsley
    1 tsp. dried rosemary
    1 tsp. garlic powder

    Allow dough to rise until nearly doubled. Cook & crumble sausage. Add
    mushrooms & onions. Cook & stir until sausage is brown & vegetables are
    tender. Drain & cool. Beat 1 egg & set aside. Add to sausage mixture 2
    eggs, cheese & seasonings.
    Roll each loaf of dough into a 16x12 inch rectangle. Spread each loaf
    with 1/2 sausage mixture, to within 1 inch of edges. Roll up, starting
    at narrow end, seal edges. Place on greased baking sheet. Bake at 350'F
    for 25 minutes; brush with beaten egg. Bake at 5-10 minutes longer or
    until golden brown. Serve warm.

 

 

 

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