• 2 loaves (1 lb. each) frozen white bread dough, thawed
  • 1/2 lb. mild pork sausage
  • 1/2 lb. hot pork sausage
  • 1-1/2 cup diced fresh mushrooms
  • 1/2 cup chopped onion
  • 3 eggs
  • 2-1/2 cups (10 oz.) mozzarella cheese
  • 1 tsp. dried basil
  • 1 tsp. dried parsley flakes
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. garlic powder


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-in. x 12-in. rectangle. Spread half the sausage mixture on each loaf to within 1 in. of edges. Roll jelly-roll style, starting at narrow end; seal edges. Place on greased baking sheet. Bake at 350 degrees F. for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm. Yield: 2 loaves.

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Submitted 6/13/05.
Source: Taste Of Home
Submitted By: Linda Wilson
Breakfast Sausage Bread