1 (16 oz.) pkg. hot roll mix
1 lb. mild fresh bulk pork sausage
1/2 c. finely chopped onion
8 oz. fresh mushrooms, chopped (may substitute 4 oz. can mushrooms pieces, drained)
2 tbsp. chopped fresh parsley
2 eggs, slightly beaten
1/4 c. grated Romano cheese
1/2 c. grated Swiss cheese
1/2 tsp. salt

Preheat oven to 400 degrees. Grease a cookie sheet. Prepare hot roll mix according to package instructions. Prepare sausage mixture while dough is rising. Place sausage, onion, mushrooms and parsley in large skillet. Cook over medium heat until sausage is brown and onion is tender. Drain. Combine sausage mixture with remaining ingredients.

Divide dough into equal parts. Roll dough into two 12 x 18 inch rectangles. Spread each rectangle with sausage mixture to within 1/2 inch of each edge. Start with 12 inch side and roll up each rectangle jelly roll fashion. Place on prepared cookie sheet, seam down, tucking ends under.

Bake at 400 degrees for 30 to 40 minutes. Cool for 10 minutes before cutting into 1 1/2 inch slices to serve.