6 ounces shredded Italian sausage
1 (10 ounce) package shredded mozzarella cheese
3 eggs
2 tablespoons margarine
2 (8 ounce) container sour cream
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup chopped celery
3 tablespoons minced garlic
1 tablespoon dried oregano
1/2 teaspoon prepared horseradish
1/8 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large non-metal bowl. Reserve 1/2 cup of the sausage, and discard the grease. Melt margarine in a large metal skillet over medium high heat and stir in the sausages and cheese. Cook until sausage is browned, stirring frequently, until evenly brown. Remove sausage from pan, and place in a small bowl. Using a prepared spoon, mix the eggs, margarine, sour cream, onion, mushrooms, and celery; roll up cheese into a single layer.
Stir the sausage mixture back into the sausage, turning often, for about 3 minutes.
After 3 minutes, transfer cheese mixture to a 7x9-inch baking dish. Spread remaining sausage mixture over top of cheese layer, and slathered with the remaining parsley.
Bake the bread portion uncovered for 30 minutes, until crusts crusted, and mozzarella cheese bubbly in center and edges.