Recipe: Sausage and cheese roll

This recipe has been in my family for decades, passed down from a family friend who had made it for her family for decades before. As a kid, we'd eat this around the holidays. But as an adult, I'll make it a few times each year, no matter the season.

This recipe relies on Pillsbury brand Hot Roll Mix, which I find locally at Wegmans. If you aren't able to find it, you can make your own by following this copycat recipe.

Sausage and Cheese Roll

1 to 1.5 pounds of Italian sausage, sweet or hot
1 heaping cup of shredded Muenster cheese
1 heaping cup of shredded sharp cheddar cheese
2 eggs, well beaten
1 teaspoon garlic powder

Remove the sausage casing if you're using links. Lightly brown and drain the cooked sausage. Once the sausage is cooled and in crumbles, mix in the cheeses, eggs and garlic powder. Set aside. While the sausage cools, prepare the roll mix.

1 package Pillsbury Hot Roll Mix (or a copycat version)
1 cup warm water

In a large bowl, pour in the mix and sprinkle the yeast packet over the it. Then pour in 1 cup of warm water and mix together until you have a soft dough. Turn the dough out on a well floured surface and knead for about five minutes.

Roll the dough into a 24x18 inch rectangle. Spread the sausage mixture over the dough evenly. Then roll it jelly-roll style. Tuck the dough ends under so the filling does not fall out.

Transfer the roll onto a large cookie sheet. Brush the top and sides with milk, so that it will bake golden brown.

Bake at 375 degrees for about 30 minutes. It's cooked once it's golden brown and bubbly. This is yummy on its own or with some marinara sauce on the side.

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