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SAUSAGE BREAD
Lola
I got this recipe from Lola when I worked at the local hospital. I was a ward clerk on the med-surg floor and worked a really weird shift, 7pm to 3am and beyond, depending on how busy it was. We would take turns bringing dinner (or whatever meal you wanted to call it) sometimes, and the night Lola brought this, we thought we'd died and gone to heaven. What is super about this item is that you can freeze it after you've made up the loaves, and cook one at a time. Let defrost about 1 hour and then bake.
3 loaves frozen Bread Dough (defrosted)
1 lb. Mozzarella (grated)
1 lb. Cheddar or Monterey Jack Pepper Cheese (grated)
1 bunch Green Onions (chopped)
1 can Pitted/Chopped Black Olives
8 oz. Pkg. Fresh Mushrooms (sliced)
1 sm. Bell Pepper (chopped)
1 lb. Pepperoni
1 lb. Smoked Sausage (sliced and passed in microwave, drained and put
on paper towel to remove excess fat)
1 lb. Loose Breakfast Sausage (Jimmy Dean or Owens, also cooked down to remove the excess fat)
Roll each loaf out on a lightly sprayed counter top. Roll to about 14"x10" (does not need to be exact, just close). Do not roll too thin or the dough will tear and the filling will ooze our when it is baked, and make a horrid mess.
Use one third of ingredients on each loaf, layering each item, (it doesn't make any difference in the order). Leave a "clean" area (about 1/2" on all four sides. Now carefully roll the dough and its stuffing, seal the edges by moistening with a little water and pressing to secure the seal. Be sure to seal the ends also. Rub margarine all over the outside.
Bake at 350° for 25 to 35 minutes if defrosted and 40 to 50 minutes if only partially defrosted on a greased baking pan. If freezing, lay on greased pan and put in freezer until frozen, then wrap in foil and return to freezer. |
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