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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
8 oz. bulk mild pork sausage*
8 oz. bulk spicy pork sausage*
6 oz. button mushrooms, chopped (1 1/2 cups)
1/2 cup chopped onion
3 eggs, divided
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 1/2 cups shredded mozzarella cheese
2 loaves Rhodes White Bread Dough, thawed and risen
1. Cook mild and spicy pork sausage in large nonstick skillet over medium heat 5 to 7 minutes or until sausage is barely pink in center, stirring occasionally. Add mushrooms and onion; continue cooking 6 minutes or until sausage is thoroughly cooked and onions and mushrooms are tender, stirring occasionally. Place in large bowl; let stand 30 minutes or until cool.
2. Beat 2 of the eggs with basil, rosemary, garlic powder and onion powder in small bowl until blended. Pour over sausage mixture; add cheese. Stir until combined.
3. Heat oven to 350. On lightly floured surface, roll 1 loaf of dough into 16- x 12-inch rectangle. Spread with half of the sausage mixture to within 1-inch of edge. Starting with long edge, roll dough up; seal edges. Place seam-side down on greased or parchment paper-lined baking sheet. Repeat with remaining dough and sausage mixture.
4. Bake 25 minutes. Meanwhile, beat remaining egg in small bowl until smooth. Remove loaves from oven; brush with egg. Bake an additional 5 to 10 minutes or until golden brown. Let stand 10 minutes before cutting each loaf into 16 (1-inch) slices.
16 (2-slice) servings
Texas Breakfast Roll-Ups
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
8 oz. bulk mild pork sausage*
8 oz. bulk spicy pork sausage*
6 oz. button mushrooms, chopped (1 1/2 cups)
1/2 cup chopped onion
3 eggs, divided
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 1/2 cups shredded mozzarella cheese
2 loaves Rhodes White Bread Dough, thawed and risen
1. Cook mild and spicy pork sausage in large nonstick skillet over medium heat 5 to 7 minutes or until sausage is barely pink in center, stirring occasionally. Add mushrooms and onion; continue cooking 6 minutes or until sausage is thoroughly cooked and onions and mushrooms are tender, stirring occasionally. Place in large bowl; let stand 30 minutes or until cool.
2. Beat 2 of the eggs with basil, rosemary, garlic powder and onion powder in small bowl until blended. Pour over sausage mixture; add cheese. Stir until combined.
3. Heat oven to 350. On lightly floured surface, roll 1 loaf of dough into 16- x 12-inch rectangle. Spread with half of the sausage mixture to within 1-inch of edge. Starting with long edge, roll dough up; seal edges. Place seam-side down on greased or parchment paper-lined baking sheet. Repeat with remaining dough and sausage mixture.
4. Bake 25 minutes. Meanwhile, beat remaining egg in small bowl until smooth. Remove loaves from oven; brush with egg. Bake an additional 5 to 10 minutes or until golden brown. Let stand 10 minutes before cutting each loaf into 16 (1-inch) slices.
16 (2-slice) servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.