1 (1 lb.) loaf frozen bread dough
3/4 lb. loose (bulk) pork sausage
1/2 c. red wine
Salt and pepper, to taste
1/4 c. grated cheese
1/2 tsp. oregano
1/4 tsp. parsley
Melted butter

Defrost dough on floured surface. Meanwhile, brown sausage. Pour off excess fat. Add red wine to pan and simmer, covered, for 20 minutes. Roll out dough to 6 x 16 inch rectangle (size is approximate).

Spread sausage evenly over dough, pressing it into dough. Leave a 1/2 inch border of dough. Sprinkle meat with cheese, oregano, parsley and salt and pepper. Brush the border with melted butter. Roll dough, jelly roll style; seal ends. Place loaf on Pam sprayed cookie sheet. Brush melted butter over loaf. Bake at 400 degrees until golden brown. Slice and serve.