Recipe: Lambert's Italian Sausage Bread

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Lambert's Italian Sausage Bread
Los Angeles Daily News - 10/6/94

1 lb Italian sausage
1 large onion; diced
2 cloves garlic; minced
1/3 cup cheese, Parmesan or Romano
1/2 cup -same as above; both grated
1 tsp oregano; dried
1 tsp basil; dried
ground black pepper, to taste
1 lb Italian bread dough (frozen then thawed)
2 tbsp oil, olive
1 egg; beaten
1 lb mushrooms; fresh, sliced
1 lb cheese, mozzarella; sliced-start with 1/2 lb.
1 cup pepperoni; sliced

Remove Sausage from casings and saute in large skillet with onion and garlic about 12 minutes, or until sausage is well done, crumbling sausage as it cooks. Add 1/3 c. Parmesan, oregano, basil and pepper and simmer 5 minutes. Drain sausage well and set aside. Let dough rise in warm place until almost doubled in bulk; punch down. Pat dough into a 12-inch oval. Brush with olive oil, then with egg. Spread sausage mixture evenly over dough. Layer with remaining 1/2 c. Parmesan, mushrooms, mozzarella, and pepperoni. Roll dough in jelly-roll fashion and seal edges with beaten egg. Place seam-side down on bread pan and bake in preheated 350-degree oven 35 minutes, or until loaf is golden brown.