Recipe by Shelley Williams
"Stuffed bread filled with pork sausage, green peppers, mushrooms, and mozzarella cheese. You may make a dinner or lunch version by substituting Italian sausage, peppers, onions, pizza sauce, and cheese for the above ingredients."
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2 (1 pound) loaves
frozen white bread dough
ground pork sausage
ground spicy pork sausage
green bell pepper, chopped
1 (6 ounce) can
shredded mozzarella cheese
This recipe is great the way it is but here is a quicker version of this recipe.
Use 2 packages of cresant rolls instead of the frozen bread. You don't have to wait for it to thaw, you just put one can cresant rolls on the bottom of 9x13 pan and do the layers as stated in the recipe and put the other can of cresant rolls over the top. Adjust baking time accordingly.
I adjusted this recipe and have used it at ALL gatherings...by request...family & friends expect it...HOWEVER, I always use rolled out crescent rolls dough...flour a surface and roll thin...substituted FRESH chopped onions and FRESH mushrooms as well as not so rubbery cheese...I used either a combo of swiss and mild cheddar OR parm....roll up like a jelley roll and brush top with egg white...THIS IS A SLAM DUNK!!! May be frozen after partially baking and ready to go at a moments notice.....TRY this alteration !!!One lb. of sausage(spicy) and a pkg of crescent rolls make at least 4 nice size sausage rolls...great for buffet breakfast OR appetizers with cocktails.
This is a great recipe that I have made for years, and is particularly a favorite when I take to Sunday school breakfast-- with one major change. I always mince and saute one whole onion in butter before adding to sausage mixture. I also use Cheddar cheese or a Colby-Jack mix, which keeps it from tasting so much like pizza. Be sure and use the defrosted whole bread loaves, too. Crescents will not give it the same flavor.
Very simple and a huge hit! I made it for my future father-in-law and he told my future mother-in-law that she had to add this to her rotation. (She didn't seem too impressed with that! ha ha ha.) I made it as written first, but I prefer it with a 14.5 oz can of Italian diced tomatoes. It seems like a giant pizza pocket. A definite keeper.
A man-pleasing favorite at my house. I did modify a couple of things - I switched the cheese to a combination of monterey jack and sharp cheddar, and I rolled the bread like a jelly roll. It turns out perfect every time!
Made this last night and baked it this morning for breakfast. It's only the two of us, so I halved the recipe, and it's still a lot! I liked it, but there is a lot of sausage for this roll. I would prefer some more veggies, and chopped tomatoes might be good in this too. I used homemade crescent roll dough. I should have seasoned my sausage a little--it's from bf's parents farm and they don't season their sausage. Some fennel, garlic, and onion powder would have been sufficient to jazz it up a bit.
I cannot find the white bread dough in my country(Italy) so I use a standard refrigerated round of puff pastry instead. This is very good as written but my favorite is the option mentioned up top with the pizza sauce (I sparingly use VERY thickened tomato sauce with salt and garlic, otherwise the liquid pools at the bottom and the bread becomes soupy and doesn't cook properly). This recipe usually feeds us twice and so I freeze one half the mixture for a later date. It is excellent!
This is a great recipe which I have used for many years; only difference is I have used two cans of mushrooms instead of one---ooooh! Go for it. Get crazy!
* Percent Daily Values are based on a 2,000 calorie diet.
Breakfast Sausage Roll
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 343
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