Ingredients Jump to Instructions ↓

  1. 2 containers (15 ounces each ) ricotta cheese 4 cups (1 pound) shredded mozzarella cheese 1 cup grated Parmesan cheese 2 teaspoons dried oregano 2 teaspoons dried basil 1 cup finely chopped onion 1 cup finely chopped green pepper 2 garlic cloves, minced 2 teaspoons canola oil 2 pounds bulk Italian sausage 10 loaves (1 pound each ) frozen bread dough, thawed 1/2 cup butter, melted 2 jars (16 ounces each ) spaghetti sauce, heated

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine cheeses, oregano and basil; set aside. In a large skillet, saute the onion, green pepper and garlic in oil until tender; add to cheese mixture. In the same skillet, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture. Divide each loaf of dough into four portions; roll each into a 6-in. circle. Spoon 2 tablespoons of filling on half of one circle; fold dough over filling and seal edges. Repeat with remaining dough and filling. Brush with butter. Place on greased baking sheets. Bake at 350° for 25 minutes or until golden brown. Serve with spaghetti sauce for dipping. Yield: 40 servings.


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