4 cups flour
2 tsp. salt
1 pkg active dry yeast
1/2 cup warm water
3/4 cup provolone cheese
2 tbsp. butter
1 1/2 cups water
1 1/2 lbs. sausage (removed from casings)
1/2 tsp. granulated garlic
1 cup grated Parmesan cheese
1/2 lb. mozzarella cheese
2 eggs

Dissolve yeast in 1/2 cup lukewarm water (115°F). Set aside for 5 minutes.

In a large bowl, combine flour, salt and melted butter. Add 1 1/4 cups water (80°F or about room temperature) to make a dough. Stir in yeast mixture.

Beat well until mixture begins to leave the sides of the bowl, then turn out onto a lightly floured work surface and knead until dough is smooth and elastic (8-10 minutes or 4-8 minutes using the dough hook attachment of a stand mixer).

Put dough into a oiled (or buttered) bowl, turning once to coat. Cover and allow to rise until doubled in size (about 3 hours).

Meanwhile, season sausage by sprinkling with granulated garlic and brown in a little olive oil in a skillet (may add minced garlic and chopped onion to meat while browning, if desired).

When dough has risen to double its size, punch down and divide in half.

Roll each half out on a lightly floured surface until very thin (almost paper thin). Brush with one beaten egg.

Spread each half with cooled sausage mixture, then sprinkle generously with cheese. Roll up tightly and place sausage roll on a greased baking sheet.

Cover and let rise again in a draft free place until doubled in size (about 1 hour).

Bake in a preheated 375°F oven for 45 minutes. Serve immediately or cool and freeze in aluminum foil.

To reheat, place in preheated 250°F for about 20-30 minutes.

Submitted by: CM