Sausage Roll-Ups

1 dozen – Lion House Frozen Rolls, thawed but not risen

1 (10-1/2 ounce) package – frozen spinach

1 pound – Italian sausage, skinned and cooked

½ pound – pepperoni slices, cut in half

½ medium – onion, chopped and sautéed

1 cup – Swiss cheese, grated

½ cup – Parmesan cheese, grated

Salt and pepper to taste
Garlic powder

Thaw one dozen Frozen Lion House Rolls in the refrigerator overnight or at room temperature for 2-1/2 to 3 hours. Preheat oven to 375 degrees. On a greased 15 x 11-inch baking sheet unroll rolls. Place edges of rolls next to each other and pinch together, forming one sheet of dough. Some rolls may need to be torn in halves or thirds to completely fill your pan. You may need to press the dough down a little to make sure the seams are securely together.

Place spinach in a small amount of boiling water in a medium pan; cover and remove from heat. Allow to stand for 5 minutes, then drain.

Sprinkle dough with spinach, sausage, pepperoni, onions, and cheese. Season with salt, pepper, and garlic powder to taste. Roll dough jelly-roll style. Allow to rise 30 minutes. Bake 20-25 minutes, until bread is browned and filling is hot.

Serves 8-10

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