I make these sandwiches in my spare time and freeze them so they’re ready when needed. We use them for tailgating when we attend Kansas State games.
—DONNA ROBERTS MANHATTAN, KS
PREP: 30 MIN. • BAKE: 20 MIN. • MAKES: 4 SANDWICH LOAVES (3 PIECES EACH)
1 package (16 ounces) hot roll mix
2 pounds reduced-fat bulk pork sausage
2 tablespoons dried parsley flakes
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 tablespoon water
1. Preheat oven to 350°. Prepare the roll mix dough according to package directions.
2. Meanwhile, in a large skillet, cook the sausage over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in the seasonings.
3. Divide dough into four portions. On a lightly floured surface, roll each into a 14x8-in. rectangle. Top each with 1 1/4 cups sausage mixture to within 1 inch of edges; sprinkle with 1/2 cup of the mozzarella cheese and 2 tablespoons Parmesan cheese. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal.
4. Transfer to greased baking sheets, seam side down. In a small bowl, whisk egg with water; brush over loaves. Bake 20-25 minutes or until golden brown and heated through. Cool 5 minutes before slicing.
FREEZE OPTION Cool the cooked sandwiches 1 hour on wire racks. Cut each sandwich into thirds; wrap each securely in foil. Freeze until serving. To reheat the sandwiches in the oven, place wrapped frozen sandwiches on a baking sheet. Heat in a preheated 375° oven for 20-25 minutes or until they are heated through.