2 loaves Rhodes bake-n-serv wheat bread dough, thawed & risen
1 pound pork sausage
1 medium white onion, diced
1 cup mushrooms, diced
1 green pepper, chopped
4 small cloves garlic, minced
2 teaspoons basil
1 teaspoon black pepper
3/4 cup shredded medium cheddar cheese
3/4 cup shredded Monterey jack cheese
2 teaspoons butter
1/2 cup grated Parmesan cheese

Sauté pork sausage with vegetables and spices, drain. Combine bread loaves and roll to a 9x13-inch rectangle. Spread meat and vegetable mixture on bread rectangle. Top with Cheddar and Monterey Jack cheeses. Roll along 13-inch side of dough, as if for cinnamon rolls.

Join ends together to form ring and slash top at 2-inch intervals. Brush with 2 teaspoons melted butter and sprinkle top with Parmesan cheese. Place on baking sheet sprayed with non-stick cooking spray.

Bake at 350°F for 30 minutes.

Submitted by: Melissa Maybury