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SAUSAGE BREAD RING 
1 (1 lb.) loaf frozen bread dough
1 lb. mild Italian sausage
2 eggs
1/2 tsp. Italian herb dressing (or 1/4 tsp. each dry basil & oregano leaves)
1 1/2 c. (6 oz.) shredded Mozzarella or Jack cheese
1 tbsp. grated Parmesan cheese

Let bread defrost in refrigerator overnight, or let stand at room temperature for 2 to 2 1/2 hours. Remove sausage from casing and cook in a frying pan set over medium-high heat until brown and crumbly. Remove pan from heat, drain off fat, and let sausage cool completely. Beat 1 egg; add to sausage along with herb seasoning and Mozzarella and stir to blend. On a lightly floured board, roll and stretch bread dough into a 6 x 18 inch rectangle. Spoon sausage mixture evenly over dough to within 1/2 inch of edges. Then roll up dough, starting from one of the long sides, and pinch seam firmly to seal.

On a large greased baking sheet (or pizza brick), shape roll into a ring. Pinch ends together firmly to seal. Slash top of ring with a sharp knife, making 1/2 inch deep cuts about 1 1/2 inches apart. Beat remaining egg and brush over bread ring; sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled (about 35 minutes).

Bake bread in a 350 degree oven for 30 minutes or until golden brown. Serve warm; or cook to room temperature, wrap securely in foil, and freeze. To reheat, unwrap and defrost the bread completely, then place on a baking sheet. Cover bread loosely with foil and heat in a 350 degree oven for 15 minutes. Uncover and continue heating for 15 minutes more or until bread is hot throughout.

Makes 8 to 10 servings.

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