Mom's Sausage Roll

Mom's Sausage Roll

12
Jo Ann 0

"Mom's Sausage Roll is a great appetizer during the holidays or anytime. You may slice it and eat it right out of the oven, or you may serve it cooled. Give it away as gifts during the holidays by packaging the rolls in colored aluminum foil."

Ingredients

5 h servings 580 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 49.5 g
  • 76%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 271 mg
  • 90%
  • Sodium:
  • 1262 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Thaw the frozen bread dough.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. In a large skillet over medium heat, rapidly cook and stir the eggs until solid. Remove from heat and set aside.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  5. One loaf at a time on a lightly floured surface, roll the bread dough into a sheet approximately 1/4 inch or less thick. Spread 1/3 of the sausage, 1/3 of the eggs, 1/3 of the pepperoni and 1/3 of the Provolone cheese evenly over each dough sheet. Roll into a loaf.
  6. One at a time, place rolled loaves into the prepared baking dish, brush with 1/3 of the beaten egg mixture and bake in the preheated oven 30 to 45 minutes, until golden brown. If desired, form loaves into a U shape before baking.
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Reviews

12
  1. 19 Ratings

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This is a fantastic recipe! My mother-in-law taught me how to make this, and it's always a hit. Either a snack, or a meal in itself. She would use mozzarella instead of provelone, and would ...

I couldn't find frozen bread dough, so I used a refrigerated french bread, and unrolled it. Worked perfectly because it saved me the rolling process. I used one pound sausage, four eggs and a ...

We liked this pretty well. I did add onion to cook with the pork and a little pepper to the eggs. I wasn't crazy about the pepperoni, so I will just leave it out next time. I brushed with but...