These easy and tasty sausage rolls are great for get togethers - a hit with the guys!
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- add 1 1/2 lbs pork sausage
- add 1/2 teaspoon salt
- add 1/2 teaspoon ground sage
- add 1/2 cup sliced mushrooms (optional)
- add 1 cup grated parmesan cheese
- add 2 cups assorted mustard (whole grain, sweet and hot, jalapeno, etc)
- add 3 tablespoons dry red wine (optional)
- add 1/4 teaspoon black pepper
- add 1 tablespoon finely chopped fresh basil
- add 1/4 teaspoon ground allspice
- add 1/4 cup flour (for working with the dough)
- add 2 (1 lb) packages pizza dough (available in refrigerator cases of grocery stores)
- add 1/4 cup chopped onions
- add 2 dashes Tabasco sauce, to taste (optional)
- add 2 cups grated mozzarella cheese
- add 1/4 teaspoon ground garlic powder
- add 3 eggs
- Preheat the oven to 375 degrees.
- In a skillet over medium-high heat, brown the sausage in small pieces together with the chopped onion (and the mushrooms and red wine, if using) in a skillet until completely brown and cooked through.
- Remove meat and onion from the pan with a slotted spoon and let drain on a plate covered with paper towel.
- When cooled and drained, place the sausage and onion in a bowl and mix with the eggs, basil, allspice, garlic powder, sage, salt, pepper, mozzarella, and Parmesan (and Tabasco, if using); stir together well.
- On a lightly floured board, set one pound of the pizza dough; sprinkle the top of the dough lightly with flour and roll it out 1/2-inch thick into an approximate 10x12-inch rectangle.
- Leaving a 1 1/2 inch border on the sides of the rectangle, spread half the sausage mixture over the dough.
- Fold in the border of dough and, starting at a narrow end, roll the dough in a"jelly roll" fashion.
- Place the roll seam-side down on a baking sheet; make the second sausage roll with remaining ingredients and place it on the baking sheet.
- Bake the rolls for 40-45 minutes at 375 degrees until they are crusty and brown; let cool for about five minutes on a wire rack before serving.
- Serve warm on cutting boards, with a knife for cutting and an assortment of good mustards.