Breakfast Sausage Bread
2 frozen loaves white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 1/2 cups diced fresh mushrooms
1/2 cup chopped onions
2 1/2 cups shredded mozzarella
1 teaspoon each dried basil and parsley flakes
1 teaspoon garlic powder
Allow bread to nearly double in size.
Preheat oven to 350 degrees F.
in a skillet over medium heat, cook and crumble sausages; add mushrooms and onion. Cook until sausage is browned and onion and mushrooms are tender, drain and cool.
Beat 1 egg and set aside.
To sausage mixture, add 2 eggs, cheese and seasonings, mixing well.
Roll each loaf of dough into a 16 x 12-inch rectangle. Spread half of the sausage mixture on each loaf to within 1 inch of edges. Roll jellyroll style, starting at a narrow end, seal edges.
Place on a greased baking sheet and bake for 25 minutes, brush with beaten egg and bake an additional 5 to 10 minutes longer until golden brown. Serve warm. Makes 2 loaves.