Recipe: Breakfast Sausage Rolls

Breakfast Sausage Rolls
rec.food.recipes/Johnson (1999)

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

Allow dough to rise until nearly doubled.

Cook and crumble sausage. Add mushrooms and onions. Cook and stir until sausage is brown and vegetables are tender. Drain and cool.

Beat 1 egg and set aside. Add to sausage mixture 2 eggs, cheese and 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 350F for 25 minutes; brush with beaten egg. Bake at 5-10 minutes longer or until golden brown. Serve warm.