2 (1 lb.) loaves frozen white bread dough, thawed
1/2 lb. mild sausage
1/2 lb. hot sausage
1 1/2 c. diced fresh mushrooms
1/2 c. onions
3 eggs
2 1/2 c. shredded Mozzarella cheese (10 oz.)
1 tsp. dried basil
1 tsp. dried rosemary, crushed
1 tsp. garlic powder

Allow dough to rise until nearly doubled.

Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onions. Cook and stir until the sausage is browned and vegetables are tender. Drain. Cool. Beat 1 egg; set aside. To sausage mixture, add 2 eggs, cheese and seasonings. Mix well. Roll each loaf of dough into a 16 x 12-inch rectangle. Spread half the sausage mixture on each loaf to within 1-inch of edges. Roll jellyroll style, starting at narrow end. Seal edges. Place on greased baking sheet.

Bake at 350°F. Brush with beaten egg.

Bake 5 to 10 minutes more or until golden brown. Serve warm.