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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This Italian-style stuffed bread is packed with eggs, sausage, pepperoni and cheese. When I know I'll really be pressed for time, I bake this a day in advance and reheat slices for breakfast, lunch or dinner. Ingredients:
1 package (16 ounces) hot roll mix |
6 eggs |
1 tablespoon butter |
1 pound johnsonville® mild ground italian sausage, cooked and drained |
8 ounces pepperoni, thinly sliced |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 cups (8 ounces) shredded provolone cheese |
garlic powder to taste |
1 egg yolk |
1 tablespoon water |
Directions:
1. Prepare roll mix and knead dough according to package directions. Cover and let rise for 30 minutes.
2. Meanwhile, In a large bowl, whisk eggs. In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. In a large bowl, combine the scrambled eggs, sausage, pepperoni and cheeses.
3. Punch dough down. Turn onto a floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle with garlic powder. Spread filling to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, on a greased baking sheet.
4. Beat egg yolk and water; brush over bread. Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 1 loaf (12 slices).
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