This is a basic recipe for roast tomato soup. I considered making soup and BLTs because my husband requested an uncomplicated supper. When I was at the supermarket, Roma tomatoes were on sale, and the idea for roasted tomato soup for dinner just occurred to me! For this tasty soup, I already had half a red bell pepper and an onion at home. You may also enjoy it as the ideal paleo recipe. Before serving, season to taste if necessary.
| Prep Time: | 45 mins |
| Cook Time: | 45 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 5 hrs |
| Servings: | 18 |
| Yield: | 3 sausage rolls |
Ingredients
- 3 (1 pound) loaves frozen bread dough
- 2 pounds pork sausage
- 12 eggs
- 1 pound pepperoni sausage, diced
- 2 pounds provolone cheese, shredded
- 5 eggs, well beaten
Instructions
- Thaw the frozen bread dough.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large skillet over medium heat, rapidly cook and stir the eggs until solid. Remove from heat and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- One loaf at a time on a lightly floured surface, roll the bread dough into a sheet approximately 1/4 inch or less thick. Spread 1/3 of the sausage, 1/3 of the eggs, 1/3 of the pepperoni and 1/3 of the Provolone cheese evenly over each dough sheet. Roll into a loaf.
- One at a time, place rolled loaves into the prepared baking dish, brush with 1/3 of the beaten egg mixture and bake in the preheated oven 30 to 45 minutes, until golden brown. If desired, form loaves into a U shape before baking.
Reviews
Our daughter made these for our Sunday School class on Mother’s Day. Everyone enjoyed them and requested the recipe! Staci is a novice cook and she did an outstanding job. I had her crush a box of stove top dressing instead of adding the biscuit mix and added finely grated cheese. The dressing gave it more flavor and the finely grated cheese incorporated into the mixture easier. We had a few left over and they heated up well in the micro-wave.
This turned out very well. I made my own bread dough, added onion & garlic when browning the sausage, and left out the pepperoni since this was for breakfast. Very easy to make, thanks Jo Ann for sharing.
I love this! Instead of brushing with egg mixture I used garlic butter. Adds a lil flavor. It’s great with sausage or without by adding veggies: onion, peppers and mushrooms.
I took two of these to a breakfast and only a few pieces were left. Everyone seemed to love it. I think maybe a bit less bread, but otherwise quite good and very easy. This does taste good cold. Thanks for the recipe!
I’d give it 2 stars but it actually tastes better cold.
These were a big hit with the guys for a type of breakfast sandwich at the football game. They travelled really well too which was great. I used refrigerated french bread cans which saved having to thaw and roll out the dough. I added sauteed red bell pepper which added great color and flavor. I used mozzarella, Italian three cheese blend, Italian sausage and a sprinkling of oregano. I didn’t use the amount of cheese/eggs suggested and I had more then enough filling. I may turn the oven down and cook for longer next time; the outside was beginning to get dark brown when the inside was still doughy. (Any suggestions anyone??) Delicious – Thanks Jo Ann!
I couldn’t find frozen bread dough, so I used a refrigerated french bread, and unrolled it. Worked perfectly because it saved me the rolling process. I used one pound sausage, four eggs and a sprinkling of cheese. Baked in about 40 minutes.
Great! Made some without cheese and some with because my picky eater doesn’t like cheese. They were great after school snacks for teenagers! To make in a smaller batch, I used frozen rolls. Rolled each into a circle after thawing and filled, crimping edges to make individual pockets.
This was a very big hit! I served it for brunch, and would definitely do it again.
My sister made this yesterday for Sunday brunch. She baked it first thing in the morning, then gave it 5-10 minutes in a hot oven just before serving.(Maybe it could be made the night before?) It was a hit.
This is a fantastic recipe! My mother-in-law taught me how to make this, and it’s always a hit. Either a snack, or a meal in itself. She would use mozzarella instead of provelone, and would use Italian Sausage as the base. She would also kick it up by adding parmesan or romano cheese to the sausage-cheese mixture. The more, the more decadant. Can also make with frozen spinach in lieu of sausage. Basically, a mini calzone and oh so yummy. Don’t be afraid to add oregano. This freezes well, too.
We liked this pretty well. I did add onion to cook with the pork and a little pepper to the eggs. I wasn’t crazy about the pepperoni, so I will just leave it out next time. I brushed with butter instead of egg. Thanks Rose!