Breakfast Sausage Bread


2 (1-lb) loaves frozen bread, thawed
1 lb mild pork sausage
1 1/2 cups diced fresh mushrooms
1/2 cup chopped onions
3 eggs
2 1/2 cups shredded mozzarella cheese
1 tsp Splendor Garden Basil
1 tsp Splendor Garden Parsely
1 tsp Splendor Garden Garlic Powder
1 tsp Splendor Garden Rosemary, crushed


Allow dough to rise until nearly doubled.
Meanwhile, cook and crumble sausage in skillet.
Add mushrooms and onions.
Cook until sausage is brown and the vegetables are tender.
Drain and cool.
Beat 1 egg and set aside.
Add 2 eggs, cheese, and seasonings to the sausage mixture.
Mix well.
Roll each loaf of dough into a 16x12" rectangle.
Spread 1/2 the sausage mixture onto each loaf, within 1" of the edge.
Roll up jelly-roll style, starting at the narrow edge.
Place on greased baking sheet.
Bake at 350º for 25 minutes.
Brush with beaten egg and bake another 10 minutes until golden brown.