ShirleyTx posted 04-21-98 Sausage/Egg Rolls 1 loaf frozen bread dough (Let thaw and rise) 1 lb. of your favorite sausage, browned & drained 2 eggs, beaten 1 cup grated cheddar cheese 1/4 cup grated Monterey Jack cheese 2 tablespoons chopped parsley Dash of oregano Salt & Pepper to taste THE NIGHT BEFORE: Cook sausage, drain well and put in refrigerator. Just before retiring, place frozen bread dough on a large cookie sheet that has been sprayed with "PAM". Spray a piece of saran wrap with "PAM" and lay it over the bread dough. Cover dough with a clean dish towel and put in a warm place to rise. EARLY THE NEXT MORNING: Warm sausage in microwave a minute or so. Add beaten eggs, cheddar cheese, Monterey Jack cheese, parsley, oregano, salt and pepper and blend well. Spread dough out into a rectangular shape until it almost covers the cookie sheet. Do not spread too thin or you will have holes in the dough. Spoon sausage mixture into the middle of the dough and spread to within one inch of the edges. (Do not let mixture touch edges of dough, or it won't seal). starting at the narrow end, roll up "jelly-roll" style. Pinch the edges of the dugh together and tuck the ends under. Place seam side down and bake at 350 degrees about 25 minutes or until dough is completely cooked. If desired, you can "glaze" the top with butter as soon as it is removed from the oven. Cool about 10 to 15 minutes and cut into slices. This freezes well. If any is left over (which is rare), I slice the remaining loaf and put the slices into freezer bags. My girls can then grab a slice or two, throw it in the microwave for just a minute or so and grab a quick breakfast or snack when they are on the run.
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