1 lb. bulk Italian sausage
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (8 oz.) can tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1/3 c. fine dry seasoned bread crumbs
1 (2 oz.) jar sliced pimento, drained
1 (16 oz.) loaf frozen whole wheat or white or rye bread dough, thawed
1 tbsp. butter, melted

For filling, in large skillet, cook sausage until brown, drain. Add spinach, sauce, mushrooms, bread crumbs and pimento. Mix thoroughly, set aside. For crust, roll 2/3 of bread dough into 11 inch circle. Carefully place in 9 inch springform pan, patting dough 1 inch up sides. Add filling. On lightly floured surface, roll remaining dough into 10 inch circle. Cut into 10 to 12 wedges. Arrange wedges atop filling, slightly overlapping edges and sealing ends to bottom crust along edge of pan. Brush top with butter. Bake at 375 degrees for 30 to 35 minutes, until crust is golden brown. If necessary, cover top with foil last 10 minutes to prevent overbrowning. Cool on wire rack 10 minutes. Remove side of pan, serve warm. Makes 10 to 12 appetizer servings.