Mom's Sausage Roll Recipe -
Mom's Sausage Roll Recipe
  • READY IN 5 hr

Mom's Sausage Roll

Recipe by  

"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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Original recipe makes 3 sausage rolls Change Servings
  • PREP

    45 mins
  • COOK

    45 mins

    5 hrs


  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 More Reviews

Most Helpful Positive Review
Apr 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.

Most Helpful Critical Review
Nov 04, 2008

I'd give it 2 stars but it actually tastes better cold.


19 Ratings

Mar 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.

Feb 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!

Sep 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!

Mar 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.

Mar 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.

Nov 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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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