Sausage bread (as made by Susan Rinaldi)

Makes two large loaves of sausage bread

1 pkg. frozen dough (Bridgeford is good, 3 loaves in the package)
1 lb. (or package) hot sausage, casings removed

The original recipe calls for: 1 lb mozzarella, grated but it is too much, I suggest ¼ lb.

1 small onion
plenty of parmesan cheese

Optional:

mushrooms (sliced or chopped)
parsley
garlic
... anything you think sounds good

Preheat oven 425 degrees. Grease cookie sheet. For bread dough, if making your own bread dough with a standard recipe use one loaf of dough for one loaf of sausage bread. Frozen pizza dough doesn't work well as the bread dough (it tastes more doughy).

Follow directions on dough or package for thawing and rising using 1 1/2 frozen loaves for one large sausage bread. When dough is almost done rising saute onions until they start to soften, then add garlic and saute until onions are translucent. Add sausage pan fry sausage until pink is gone. Drain the fat and add chopped onion and/or garlic and sauté with sausage. Sauté until onion is translucent.

Flour working surface and rolling pin. Roll out dough (this will take a bit of time). Don't make it too thin or the filling will burst out in baking, make it about 3/8" thick. It comes out about the size of a small-to-medium pizza

Sprinkle sausage, mozzarella, parmesan, mushrooms, and/or any other seasonings on the rolled dough. Remember that the weight of the ingredients will stretch the dough.

Roll up the dough, moisten ends to seal and fold. Pinch length of roll so all is sealed in. Brush top with melted butter. Bake about 45 minutes. Start checking after 20 minutes. When it looks golden all over, put a piece of foil lightly over the bread to keep it from burning.