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Mom's Sausage Roll

Mom's Sausage Roll

Jo Ann

"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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5 h servings 580 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 49.5 g
  • 76%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 271 mg
  • 90%
  • Sodium:
  • 1261 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 12
  1. 19 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 ...

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 but...

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...

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.

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. ...

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?)...

This was a very big hit! I served it for brunch, and would definitely do it again.

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 ...

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