Line a cookie sheet with non-stick foil, set aside
Heat olive oil in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are caramelized.
Remove the onions to a bowl, leaving extra oil in the pan.
Put the loose sausage into pan and cook until browned, being sure to break it up into small chunks.
Add the onion mixture back into pan with the sausage and cover. Simmer on low heat for a few minutes, stirring occasionally. Watch carefully as not to burn.
Preheat oven to 350'F.
Roll out one ball of dough onto a floured surface until it's a 8x14" rectangle. Not to thin or you'll get holes in the dough.
When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. Save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
Roll the dough up lengthwise, like a cinnamon roll, and tuck in the ends before you get to the end of the roll, like a burrito. Pinch the ends together to seal.
Lay it with the flap down on the cookie sheet and brush with egg white. Cut slits in the top to let steam escape.
Bake in the oven until golden brown, approximately 25-30 minutes. Let bread rest for 10 minutes before slicing.
Repeat with second bread dough or refrigerate it in a plastic bag for later use.