Total TimePrep: 20 min. + rising Bake: 30 min.
- 1 pound Johnsonville® Ground Mild Italian sausage
- 1-1/2 cups shredded Monterey Jack or part-skim mozzarella cheese
- 2 large eggs, divided use
- 1/2 teaspoon Italian seasoning
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 tablespoon grated Parmesan cheese
- Marinara sauce, warmed, optional
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning.
- On a lightly floured surface, roll dough into an 18x6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
- Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.
- Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired.
Nutrition Facts1 slice: 235 calories, 12g fat (5g saturated fat), 63mg cholesterol, 483mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 12g protein.
May 21, 2018
I made this recipe and it turned out good. I found it a bit awkward to jelly-roll a portion of dough 18" inches long but with 2 of us, it was easy. The bottom was slightly overcooked but that may have been attributed to me trying to thaw the dough quickly.
Dec 5, 2017
Very yummy and versatile. I made a couple with different fillings and they were a big hit.
Sep 12, 2014
Made according to directions only I used a french bread recipe in my bread maker on dough cycle. Immediately after the dough cycle (1 1/2 hrs) I rolled it out and completed the recipe. I didn't let it rise again, just stuck it in the oven. It was EXCELLENT! Very Good! I would suggest that it is served with the optional marinara. I think it adds a lot. All four of us loved it. Will become a staple :)
Jul 29, 2014
I added pepperoni and green peppers. Really, you can add any of your favorites! It turned out superb! Easy, displays well and a guaranteed crowd pleaser!
Feb 24, 2014
It was very tasty, i added roasted red peppers .. i did have trouble rolling out the bread dough.. will probably use pizza dough next time.. more pliable.
Feb 5, 2014
I added onions black olives and jalapeno peppers... It was yummy!
Jan 30, 2014
This is fair to midland at best. I made this last night and I got scolded. My wife wanted to know if I was having an off-night; it was not my usual. She didn't like it at all. I did, however, find the inclusion of an egg as a binder for the meat and cheese rather interesting. I would suggest that if folks don't have the time to make the dough, find a grocery store with its own bakery. Chances are that they will have refrigerated dough on hand. I make a pizza dough for my Stromboli, which is stupid simple to make and can be made ahead of time and refrigerated. A good pizza dough does make a difference. I also use a good quality of pepperoni, which I slice thinly, about 1/2 lb. or so of good quality Italian sausage, diced green peppers and onions, a little garlic powder, Italian herbs and a good shredded mozzarella. I either egg-wash the top of the loaf or brush on a little EVOO, then top the loaf with sesame seeds and bake.
Jan 30, 2014
I made this last night and it was absolutely delicious! Save yourself a little time when you get home from work and have everything ready to put on the bread. This recipe is even better the next day. You could make lots of variations of this with different meats and spices. I did not have the cheese so I grated and substituted a dried tomato cheddar cheese. It was wonderful!
Jan 30, 2014
Have made this for years. I use turkey Italian sausage. You can not tell the difference.Add precooked peppers (green and red) and marinara sauce. Delicious.
Jan 30, 2014
I've been making this for years. I use Pillsbury bread dough in the refrigerator section, so there is no thawing. I also make into a loaf - fill and roll like a jelly roll cake. So much easier and faster when you are crunched for time.
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