cups assorted mustard (whole grain, sweet and hot, jalapeno, etc)
Serving Size: 1 (1812) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1306 g68 %
Total Fat 145.1 g223 %
Saturated Fat 56.1 g280 %
Cholesterol 694.9 mg
Sodium 7120.1 mg
Dietary Fiber 9 g35 %
Sugars 10.3 g41 %
Protein 116.7 g
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. 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.).
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.
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.