Breakfast Sausage Bread
|Frozen white bread dough loaves||2 Pound (Thawed)|
|Mild pork sausage||1⁄2 Pound|
|Pork sausage||1⁄2 Pound|
|Diced mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dried basil||1 Teaspoon|
|Parsley flakes||1 Teaspoon, dried|
|Dried rosemary||1 Teaspoon, crushed|
|Garlic powder||1 Teaspoon|
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.
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 up jelly-roll style, starting at a narrow end; seal edges.
Place on a greased baking sheet.
Bake at 350° for 25 minutes; brush with beaten egg.
Bake 5-10 minutes more or until golden brown.