2 loaves (1 pound each) frozen white dough, thawed
1 pound pork sausage
1 can sliced mushrooms, drained
1/2 cup minced onion
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon garlic powder
Allow dough to rise until doubled. In skillet, cook and crumble sausage. Add mushrooms and onion. Cook and stir until sausage is browned and veggies are tender. Drain and cool. Beat 1 egg, set aside. Add 2 eggs, cheese, and seasonings to sausage mixture, mix well. Roll each loaf into 16x12-inch square. Spread half of the sausage mixture on each within 1 inch of edge. Roll jelly-roll style, starting at narrow end. Seal edges. Place on greased baking sheet. Cover and refrigerate overnight.
In the morning: Bake at 350 degrees F for 25 minutes. Brush with beaten egg and bake 5 to 10 minutes more. Can be frozen and reheated.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.