Yes, it's football season...but in another month it'll be hockey season and that's a reason to celebrate! This is a relatively fast and easy snack to make, though I have to warn you: May Be Addicting!
Now I'm sure you can use any healthy meat you want, but I prefer the old-fashioned way. And cheese. Because cheese (much like chocolate) make everything better!
The recipe from All Recipes didn't give prep times, but I'd say about 30 min, assuming the sausage isn't frozen (I speak from experience) and you don't accidently leave the burner unattended for the merest moment and set off the fire alarm...just sayin'.
This recipe originally called for MSG, but since I've heard all horrible things about it, and I don't even know where to buy it, I took it out. When I made mine, it was without a recipe just by taste. But if you like MSG, here's that part: 1 teaspoon monosodium glutamate (MSG)
1 (16 ounce) package hot bread roll mix (I use pizza dough--fast and cheap!)
2 pounds pork sausage (Sweet Italian for me)
2 (8 ounce) packages pepperoni, finely chopped (I nixed that, I don't like pepperoni, but it's all to taste)
5 tablespoons grated Parmesan cheese
3 cups shredded mozzarella cheese (I doubled that, with a dash or 2 more. Frankly, using 2 packages of the pre-shredded is best=4 cups)
2 cups shredded Cheddar cheese (Save yourself the trouble, buy the pre-shredded!)
1 1/2 teaspoons dried parsley
2 teaspoons garlic powder
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
2 eggs, beaten
Kristabel's note: I didn't add in parsley, garlic powder, onion, or oregano because with Sweet Italian sausage it's unnecessary. But as with pretty much everything, it's all to taste!
Prepare roll mix according to package directions, letting rise only once, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
In a large skillet brown the pork sausage and pepperoni and drain well.
In a large bowl, combine the cooked sausage mixture, parmesan cheese, mozzarella cheese, cheddar cheese, 2 beaten eggs, parsley flakes, garlic powder, MSG powder, onion flakes, and oregano.
Stir until well combined.
Divide the risen dough in two. On a floured board roll out one half to a rectangle about 1 inch thick. Spread 1/2 of the filling over the rectangle. Starting at the wide end roll two times then fold in the sides. Continue rolling until the end, making sure the seal is on top. Repeat with remaining half.
Place rolls on the prepared baking sheet. Brush generously with beaten egg. Use toothpicks to help hold the seam shut. Bake at 350 degrees F (175 degrees C) for 1 hour.
Amount Per Serving Calories: 417 Total Fat: 31.5g Cholesterol: 102mg