Stuffed Bread

Stuffed Rolled Bread
1 lb raw Italian Sausage (sweet)
1 ½ c. Shredded Mozzarella or Monterey Jack cheese
½ t. Italian seasoning
Cook Italian sausage, crumbling as you cook. Remove from heat. Drain any grease. Add remaining ingredients and stir. Roll dough to roughly 6 x 18.
Spread Filling to 1 inch from ends of dough. Roll the length towards the other side, creating a large log. Pinch all ends and along length of dough.
Beat one egg. Brush top of bread with egg wash.
Slit top of bread to vent. Let rise 40 minutes. Preheat oven 350.
Bake 35 minutes or until golden brown.
For dough:
3/4 c. milk (scalded)
1/4 c. sugar
1 t. salt
1/4 c. oil
1 egg
1 pkgs yeast
1/4 c. warm water
4 c. flour
Scald milk and stir in sugar and salt. Cool to warm. Add oil then egg. Dissolve yeast in water and add to egg mixture. Stir in 2 cups flour and beat until smooth. Stir in remaining flour. The secret to good rolls is to add only enough flour to stop the dough from being sticky. So the dough needs to be soft yet you are able to knead it. Let rest 10 minutes. Knead for 5 more minutes. Let rise until double in bulk.
If pressed for time, you can purchase frozen bread dough.


If you are really feeling motivated try putting the stuff in the center of the dough and cut the sides so they appear like fringe. braid the side using that fringe, left to right until completely braided.