Ingredients
- 2 loaves (1 pound each) frozen white bread dough, thawed
- 1/2 pound mild pork sausage
- 1/2 pound bulk spicy pork sausage
- 1-1/2 cups diced fresh mushrooms
- 1/2 cup chopped onion
- 3 large eggs, divided use
- 2-1/2 cups shredded BelGioioso provolone cheese
- 1 teaspoon minced fresh basil
- 1 teaspoon minced fresh parsley
Directions
- Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool.
- Stir in 2 eggs, provolone, basil and parsley. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet.
- In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm.
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