Italian Sausage Bread Ring

Hi Nancy,  This one is for you.  I don't have a picture but since you saw this yesterday I thought it would be ok to blog without one this once.  This recipe is more like a technique because you can stuff the dough with all kinds of fillings.  I've done ham and cheese, hamburger and cheese and this italian sausage version.

The Ingredients:
1 loaf of Bridgeford frozen bread dough, thawed according to package instructions
flour for dusting
1 lb. italian sausage (spicy or mild)
1 tbsp italian seasoning
1/2 tsp lawry's season salt
1/2 tsp garlic salt (sprinkle over the dough while rolling out for more flavor)
1/2 tsp pepper
1 c. shredded pepper jack cheese
1/2 shredded mozarella cheese
3 tbsp fresh grated parmesan cheese
1 egg, for egg wash

The Method:
Brown sausage over medium heat.  Break up sausage with the back of a spoon.  Drain fat.  Season with italian seasoning. season salt and pepper.  Mix in the pepper jack and mozarella cheese.  Set filling aside. Roll out the dough (dust board with flour) to 18" x 6" rectangle.  Place the filling along the long side of the dough.  Use all the filling.  Brush the edges with the egg wash.  Roll dough over filling to form an 18" log. Pinch bottom seam to seal.  Place on baking sheet and form into a circle, pinch dough to seal the circle.  Brush with egg wash and sprinkle with parmesan cheese.  Bake in pre-heated 350 degree oven for about 25 minutes until golden brown.  Let sit for about 10 minutes before slicing.  You can serve warm or at room temperature.  Enjoy!!!