SAUSAGE BREAD

2 loaves (1-pound each) frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 cup sliced mushrooms
1/2 cup chopped onion
3 eggs, divided use
3 cups mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon garlic powder

Allow the dough to rise until nearly doubled.

Brown the sausage; drain.

Add the mushrooms and onion; cook until tender. Set the sausage mixture aside to cool.

Beat one of the eggs; set aside.

Add the remaining eggs, cheese and seasoning to the sausage mixture.

Roll each loaf of dough into a 12x16-inch rectangle. Spread half of the sausage mixture on each loaf, leaving 1 inch of dough around the edges. Roll jellyroll style, starting at the narrow end. Seal edges. Place on a coated baking sheet.

Bake at 350 degrees F for 25 minutes.

Remove from the oven and brush the top with the reserved egg.

Bake an additional 5 to 10 minutes or until golden brown.

Slice and serve warm.

Source: Alabama: Rich in Flavor by Katherine Helms