Sausage Bread Rings
2 (1-pound) loaves frozen bread dough
1 pound mild Italian sausage
2 eggs, divided
1 1/2 C. shredded mozzarella cheese
2 T. grated Parmesan cheese
Allow dough to defrost in refrigerator overnight or let stand at room temperature. Crumble sausage into a frying pan and cook until brown. Drain; allow to cool and place in a medium bowl. In a small bowl, beat 1 egg. Combine egg, sausage, seasoning and mozzarella; stir to blend.
On a lightly floured surface, roll and stretch each piece of dough into a 6 x 18-inch rectangle. Spoon sausage mixture evenly over dough to within 1/2 inch of edges. Starting from one of the long sides, roll up dough; pinch firmly to seal.
Grease a large baking sheet; shape each roll into a ring. Pinch ends together firmly to seal. Slash top of each ring with a sharp knife, making cuts about 1 1/2 inches apart. Beat remaining egg; brush over bread rings. Sprinkle with Parmesan. Cover; let rise in a warm place until doubled, about 35 minutes. Preheat oven to 350°F.
Bake rings 30 minutes or until brown.
Makes 2 Sausage Bread Rings.