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.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thaw the frozen bread dough.

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  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

  • In a large skillet over medium heat, rapidly cook and stir the eggs until solid. Remove from heat and set aside.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

580 calories; 49.5 g total fat; 271 mg cholesterol; 1261 mg sodium. 2 g carbohydrates; 30.5 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2006
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 use Italian Sausage as the base. She would also kick it up by adding parmesan or romano cheese to the sausage-cheese mixture. The more the more decadant. Can also make with frozen spinach in lieu of sausage. Basically a mini calzone and oh so yummy. Don't be afraid to add oregano. This freezes well too. Read More
(34)

Most helpful critical review

Rating: 3 stars
11/04/2008
I'd give it 2 stars but it actually tastes better cold. Read More
(3)
19 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2006
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 use Italian Sausage as the base. She would also kick it up by adding parmesan or romano cheese to the sausage-cheese mixture. The more the more decadant. Can also make with frozen spinach in lieu of sausage. Basically a mini calzone and oh so yummy. Don't be afraid to add oregano. This freezes well too. Read More
(34)
Rating: 5 stars
04/17/2006
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 use Italian Sausage as the base. She would also kick it up by adding parmesan or romano cheese to the sausage-cheese mixture. The more the more decadant. Can also make with frozen spinach in lieu of sausage. Basically a mini calzone and oh so yummy. Don't be afraid to add oregano. This freezes well too. Read More
(34)
Rating: 4 stars
03/10/2008
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 sprinkling of cheese. Baked in about 40 minutes. Read More
(27)
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Rating: 4 stars
02/02/2004
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 butter instead of egg. Thanks Rose! Read More
(23)
Rating: 5 stars
09/07/2008
These were a big hit with the guys for a type of breakfast sandwich at the football game. They travelled really well too which was great. I used refrigerated french bread cans which saved having to thaw and roll out the dough. I added sauteed red bell pepper which added great color and flavor. I used mozzarella Italian three cheese blend Italian sausage and a sprinkling of oregano. I didn't use the amount of cheese/eggs suggested and I had more then enough filling. I may turn the oven down and cook for longer next time; the outside was beginning to get dark brown when the inside was still doughy. (Any suggestions anyone??) Delicious - Thanks Jo Ann! Read More
(15)
Rating: 5 stars
03/16/2010
I love this! Instead of brushing with egg mixture I used garlic butter. Adds a lil flavor. It's great with sausage or without by adding veggies: onion peppers and mushrooms. Read More
(11)
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Rating: 4 stars
03/12/2007
Great! Made some without cheese and some with because my picky eater doesn't like cheese. They were great after school snacks for teenagers! To make in a smaller batch I used frozen rolls. Rolled each into a circle after thawing and filled crimping edges to make individual pockets. Read More
(10)
Rating: 5 stars
11/28/2005
My sister made this yesterday for Sunday brunch. She baked it first thing in the morning then gave it 5-10 minutes in a hot oven just before serving.(Maybe it could be made the night before?) It was a hit. Read More
(9)
Rating: 5 stars
12/07/2005
This was a very big hit! I served it for brunch and would definitely do it again. Read More
(8)
Rating: 4 stars
09/20/2010
This turned out very well. I made my own bread dough added onion & garlic when browning the sausage and left out the pepperoni since this was for breakfast. Very easy to make thanks Jo Ann for sharing. Read More
(7)
Rating: 3 stars
11/04/2008
I'd give it 2 stars but it actually tastes better cold. Read More
(3)