Recipe By Shelley Williams
Rating
Published Apr 4th
Prep 30m Cook 30m Additional 13h 20m Ready In 14h 20m
Servings 12 servings Calories 596.5

Stuffed bread filled with pork sausage, green peppers, mushrooms, and mozzarella cheese. You may make a dinner or lunch version by substituting Italian sausage, peppers, onions, pizza sauce, and cheese for the above ingredients.

Recipe Ingredients

  • 2 (1 pound) loaves frozen white bread dough
  • 1 tablespoon vegetable oil
  • 1 pound ground pork sausage
  • 1 pound ground spicy pork sausage
  • ½ large green bell pepper, chopped
  • 1 (6 ounce) can canned mushrooms
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • 2 tablespoons water

Cooking Directions

  1. 1 Rub the frozen bread dough with vegetable oil, cover and allow to thaw overnight at room temperature.
  2. 2 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Roll out one loaf of bread and place on an ungreased cookie sheet. Layer cooked sausage, green peppers, mushrooms, and cheese on top of bread. Leave 1 inch border at the edges bare. Roll out second loaf of bread and place over bread and filling. Enclose filling by pinching edges of both loaves together.
  5. 5 In a small bowl, beat together egg and water. Brush surface of roll with egg wash. Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Nutrition Facts

  • Calories 596.5
  • Carbohydrate 38.8 g
  • Cholesterol 79 mg
  • Fat 38.1 g
  • Fiber 3.4 g
  • Protein 21.8 g
  • Saturated Fat 13.2 g
  • Sodium 1126.7 mg
  • Sugar 3.8 g

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Reviews

  1. I think this recipe is excellent! I have made the breakfast and also the more pizza type/lunch version. I use lean meat less cheese and often add in more veggies. You wouldn't want to eat it for breakfast everyday - but it is wonderful for a special occasion!
  2. I adjusted this recipe and have used it at ALL gatherings...by request...family & friends expect it...HOWEVER I always use rolled out crescent rolls dough...flour a surface and roll thin...substituted FRESH chopped onions and FRESH mushrooms as well as not so rubbery cheese...I used either a combo of swiss and mild cheddar OR parm....roll up like - Read more ...
  3. I cannot find the white bread dough in my country(Italy) so I use a standard refrigerated round of puff pastry instead. This is very good as written but my favorite is the option mentioned up top with the pizza sauce (I sparingly use VERY thickened tomato sauce with salt and garlic otherwise the liquid pools - Read more ...
  4. This is a great recipe that I have made for years and is particularly a favorite when I take to Sunday school breakfast-- with one major change. I always mince and saute one whole onion in butter before adding to sausage mixture. I also use Cheddar cheese or a Colby-Jack mix which keeps it from - Read more ...
  5. Very simple and a huge hit! I made it for my future father-in-law and he told my future mother-in-law that she had to add this to her rotation. (She didn't seem too impressed with that! ha ha ha.) I made it as written first but I prefer it with a 14.5 oz can of Italian - Read more ...
  6. Made this last night and baked it this morning for breakfast. It's only the two of us so I halved the recipe and it's still a lot! I liked it but there is a lot of sausage for this roll. I would prefer some more veggies and chopped tomatoes might be good in this too. - Read more ...
  7. This is a great recipe which I have used for many years; only difference is I have used two cans of mushrooms instead of one---ooooh! Go for it. Get crazy!
  8. A man-pleasing favorite at my house. I did modify a couple of things - I switched the cheese to a combination of monterey jack and sharp cheddar and I rolled the bread like a jelly roll. It turns out perfect every time!
  9. This recipe is great the way it is but here is a quicker version of this recipe. Use 2 packages of cresant rolls instead of the frozen bread. You don't have to wait for it to thaw, you just put one can cresant rolls on the bottom of 9x13 pan and do the layers as - Read more ...
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