"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb pkg suasage; 2 c mozarella cheese 1 egg; 1 pkg french bread (refrig section)
Unroll bread. Brown and drain sausage and cool. Mix in 1/2 cheese and one egg. Spread mixture over unrolled dough and top with remaining 1/2 of cheese. Roll dough back up to form loaf. Pinch ends to seal. Bake on cookie sheet 350º for 25-30 minutes.
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