Sausage Bread Sandwiches

Name: Sausage Bread Sandwiches
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 sandwich loaves (3 pieces each)
Ingredients: 1 package (16 ounces) hot roll mix; 2 pounds reduced-fat bulk pork sausage; 2 tablespoons dried parsley flakes; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried oregano; 2 cups shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 1 tablespoon water

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 30 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Donna Roberts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 26, 2022

I make these sandwiches in my spare time and freeze them so they’re ready when needed, such as for tailgating parties when we attend Kansas State football games. —Donna Roberts, Manhattan, Kansas

Can you freeze Sausage Bread Sandwiches?

Cool cooked sandwiches 1 hour on wire racks. Cut each sandwich into thirds; wrap each securely in foil. Freeze until serving. To reheat sandwiches in the oven, place wrapped frozen sandwiches on a baking sheet. Heat in a preheated 375° oven for 20-25 minutes or until heated through.

TEST KITCHEN APPROVED

Sausage Bread Sandwiches

2 Reviews Add your review

Yield:4 sandwich loaves (3 pieces each)

Prep:30 min

Cook:20 min

Save Saved Saving email print

Ingredients

1 package (16 ounces) hot roll mix
2 pounds reduced-fat bulk pork sausage
2 tablespoons dried parsley flakes
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 tablespoon water

Text Ingredients

Shop Recipe

Directions

1
Preheat oven to 350°. Prepare roll mix dough according to package directions.

2
Meanwhile, in a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
3
Divide dough into 4 portions. On a lightly floured surface, roll each into a 14x8-in. rectangle. Top each with 1-1/4 cups sausage mixture to within 1 inch of edges; sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal.
4
Transfer to greased baking sheets, seam side down. In a small bowl, whisk egg with water; brush over loaves. Bake 20-25 minutes or until golden brown and heated through. Cool 5 minutes before slicing.