1 1/2 cups shredded Cheddar cheese
1 (5 ounce) can cream-style corn
1 (4 ounce) can sliced mushrooms
1/2 cup chopped green onions
1 large tomato, diced
1/4 cup shredded mozzarella cheese
1/2 lb. pork sausage, divided
1 (8 ounce) can whole kernel corn, drained
Preheat oven to 350 degrees F (175 degrees C).
In a medium-size mixing bowl, mix shredded cheese and cream cheese.
Place half of the tomato mixture into the center of each clay base. Spread the cream cheese on top. Place the other half of the tomato mixture in the center of each clay base. Place marinated meat in a large bowl to cool. Place tomato mixture and sausage in a large skillet. Cook over medium heat until evenly brown.
In a blender combine cream cheese, mushrooms, green onions, tomato, mozzarella cheese and sausage. Blend briefly, about 1 1/2 minutes.
Pour mixture into shallow baking dish. Form each layer into a square, roll and seal together with parchment paper.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of each piece of bread comes out clean. Serve warm or cold.