1-1/3 Cups Warm Water
3 Tbsp Vegetable Oil
1 Package Instant Dry Yeast
6 Tbsp Parmesan Cheese
½ tsp Italian Seasoning
1 Tbsp sugar
2 Tbsp Corn Meal
2 tsp salt
3 Cups Flour (add more if dough too sticky)


4 oz Cream Cheese
2 Tbsp Sour Cream
1/2 tsp finely chopped fresh herbs (Rosemary, Oregano, Parsley)

Brown 12 ounces of sliced bacon and 1/4 lb pork sausage, finely crumbled. Drain fat and let cool.

Mix 2-½ cups of the flour, yeast, sugar, salt, Italian seasoning, corn meal, 3 Tbsp Parmesan Cheese and oil. Mix dough until pliable. Using remaining ½ cup flour, knead dough on floured surface until smooth. Place dough in oiled bowl, cover with plastic wrap, let rise until doubled, 45 minutes. Place dough on oiled surface and roll in rectangle about 8 inches wide and about 1/4 inch thickness.

Spread crumbled bacon and sausage evenly over dough Sprinkle 3 Tbsp parmesan cheese over all. Roll like jelly roll. Cut roll in ½ inch slices and place slices on oiled baking sheet about ½ inch apart. Cover with plastic wrap and let raise in a warm place 20 minutes. Place in preheated 350-degree oven on lower rack for 8 minutes, place pan on upper rack and bake additional 8 minutes or till top is golden brown.

Cool on wire rack. 24 servings.


Combine cream cheese and sour cream in mixing bowl. Cream till smooth, add herbs and mix till combined. Place in HD Freezer type quart plastic bag. To serve, snip end of plastic bag and squeeze cream cheese mixture over reheated parmesan roll.

Print Friendly, PDF & Email