Easy Sausage-Stuffed Loaf

This recipe from TasteOfHome calls for 2 loaves of frozen bread dough. I can't use pre-made ingredients, so instead I make two of my Classic White Bread dough and use that. The homemade, fresh bread makes this meal to-die-for, but I would never tell anyone they can't do what works for them!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Let dough rise until doubled. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink. Drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set side.

Step 2

To use fresh dough, mix and rest the dough, but do not rise. Prepare stuffing as in step 1, and fill the bread dough as you choose. Allow the stuffed loaf to rise before baking.

Step 3

Roll each loaf of bread into a 14x12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the baking sheet, placing seam side down; tuck ends under and form into a crescent shape. Brush with egg.

Step 4

Bake at 350° for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting. If desired, cool one loaf on a wire rack; wrap in foil and freeze for up to 3 months.

Step 5

Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through.

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