Crusty Sausage Filled Bread Rolls

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 1/2 lbs lean lamb sausage
• 1/4 cup chopped onion
• 1/2 cup sliced mushrooms (optional)
• 3 tablespoons dry red wine (optional)
• 3 eggs, beaten
• 1 tablespoon finely chopped fresh basil
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground garlic powder
• 1/2 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups grated mozzarella cheese
• 1 cup grated parmesan cheese
• 2 dashes tabasco sauce, to taste (optional)
• 2 (1 lb) packages pizza dough (available in refrigerator cases of grocery stores)
• 1/4 cup flour (for working with the dough)
• 2 cups assorted mustard (whole grain, sweet and hot, jalapeno, etc)

Recipe

• 1 preheat the oven to 375 degrees.
• 2 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.
• 3 remove meat and onion from the pan with a slotted spoon and let drain on a plate covered with paper towel. make sure it's drained well! (you can also put it in a colander and rinse it with hot water to get even more drippings removed from the cooked meat, it you like.).
• 4 when cooled and drained well, 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.
• 5 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.
• 6 leaving a 1 1/2 inch border on the sides of the rectangle, spread half the sausage mixture over the dough.
• 7 fold in the border of dough and, starting at a narrow end, roll the dough in a"jelly roll" fashion.
• 8 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.
• 9 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.
• 10 serve warm on cutting boards, with a knife for cutting and an assortment of good mustards.