Ingredients
For Meat Filling:
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1 lb. spicy/hot breakfast (or Italian) sausage
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1/4 of a small head of cabbage, outer leaves removed, cored, shredded and chopped
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1 medium or small onion, chopped (as you like)
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salt and pepper to taste
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2 Tbl. butter, cut up
Rest of Ingredients:
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12 eggs, whisked, then scrambled with salt and pepper as you like
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12 slices of American cheese, cut into fourths
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2 loaves frozen bread dough, thawed overnight
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1 stick butter, melted
Instructions
*The night before, spray frozen bread dough loaves with butter-flavored cooking spray (I use Crisco's), and wrap each tightly with plastic wrap. Place into fridge to thaw overnight.The next morning, add sausage, cabbage and onion to a large frying pan. Sauté over medium heat breaking up sausage into small pieces as you go along. Drain grease, add and stir in butter, salt and pepper to taste. Cover, and set aside.In another large frying pan, add a little butter if needed, and add whisked eggs. Add salt and pepper as you normally enjoy, and cook until scrambled, stirring. When cooked, cover and set aside.Preheat oven to 350º F.Spray 2 baking sheets with butter flavored no-stick spray (I really like Crisco's the best), and set aside.Cut first loaf into 6 slices, remove one slice and keep the rest wrapped so they don't dry out. Place one dough disk onto wooden cutting board, and press out, starting from the center and working your way to the edge (just like making a pizza), into a 5 1/2 - 6 inch round circle.Place 1/2 of a slice of American cheese (torn in half) in the center, then top with a mound (about a ⅓ cup) of the meat mixture. Top with a small scoop of scrambled eggs. (*If you dump the scrambled eggs into a rectangular pan, draw a knife through down the center long ways, then across 6 times, it's a guesstimate of a 12th. It equals out to be one egg per roll. Easy-peasy!!) Top the eggs with the other half of the slice of cheese, torn in half. Bring up the sides, a bit at a time, pulling up and over the top, overlapping with each bit. (Just like you were making a Chinese dumpling or "crunchwrap".) Pinch a little to seal, and place seam side down onto your prepared baking sheet. Brush with melted butter. Continue with rest of loaf making 6 stuffed rolls.Pop the sheet into the oven and bake for 25 - 30 minutes until golden. Remove from oven, then remove rolls from sheet and place onto a cooling rack. Baste with more melted butter.Make a second batch with the second loaf and rest of ingredients. (*You can make these the next day if you'd like.) *If making the second day, you don't have to warm the meat mixture or the scrambled eggs. (Or make the eggs fresh that day. They cook quickly.)Let cool just a little, then slice in half with a serrated knife, and serve with gravy for dipping if desired. These are fantastic just as is, though!
