Recipe - Breakfast Sausage Bread

TASTE OF HOME
2 Frozen white bread dough;
thawed
One half pound Mild pork sausage
One half pound Hot pork sausage
1 One half cup Diced fresh mushrooms
One half cup Onion; chopped
3 Eggs
2 One half 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 jellyroll 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 510 minutes more or
until golden brown. Serve warm. Yield: 2 loaves
Posted to KitMailbox Digest by Sandy delite@flash.net on Apr 9, 1998