Whenever my kids have friends over to spend the night, I like to make this for them for breakfast in the morning. It makes a nice big serving so there is always plenty to go around. I don’t think that we have come across a child yet that doesn’t like this tasty food item. If I know it’s going to be just kids eating it, I will usually leave out the hot sausage and just stick with the mild version. I will leave out the onion and mushroom too if I know that there are picky eaters sitting at the table.
This will take you back to when times were simple.
Ingredients
2 loaves frozen white bread dough, thawed
1/2 lb Johnsonville mild pork sausage
1/2 lb Johnsonville hot pork sausage
1/2 c fresh mushrooms, diced
1/2 c onion, chopped
3 eggs
1/2 c Kraft mozzarella cheese, shredded
1 tsp dried basil
1 tsp dried parsley flakes
1 tsp garlic powder
Instructions
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 16×12″ 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. Brush with beaten egg.
Place on greased cookie sheet and bake at 350 until golden brown.
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Quick Tip: Use all hot or all mild sausage, depending on what level of heat you want in your bread.
