Ingredients
2 containers (15 ounces each) ricotta cheese4 cups (1 pound) shredded mozzarella cheese1 cup grated Parmesan cheese2 teaspoons dried oregano2 teaspoons dried basil1 cup finely chopped onion1 cup finely chopped green pepper2 garlic cloves, minced2 teaspoons canola oil2 pounds bulk Italian sausage10 loaves (1 pound each) frozen bread dough, thawed1/2 cup butter, melted2 jars (16 ounces each) spaghetti sauce, heated
Preparation
In a large bowl, combine cheeses, oregano and basil; set aside. In a large skillet, saute the onion, green pepper and garlic in oil until tender; add to cheese mixture. In the same skillet, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture.
Divide each loaf of dough into four portions; roll each into a 6-in. circle. Spoon 2 tablespoons of filling on half of one circle; fold dough over filling and seal edges. Repeat with remaining dough and filling. Brush with butter. Place on greased baking sheets.
Bake at 350° for 25 minutes or until golden brown. Serve with spaghetti sauce for dipping.
