Cut a loaf of Cellone's unsliced Italian bread in half, lengthwise. Roll out with a rolling Pin until flattened. Spread each side with butter mixture and roll up, jelly-roll fashion. Slice into 1 - inch slices. Cellones Rolls 2 - 13oz.
Slice rolls in half lengthwise.
Press down and shape into tins. Remove sausage casing, break up sausage into skillet and brown well. Add onions, and green peppers. Stir in brown sugar and spaghetti sauce. Spoon mixture into pressed down rolls.