Easy Sausage-Stuffed Loaf

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   Thaw bread dough on a greased

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   according to package directions; let rise until doubled. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink. Drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set side.

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   Roll each loaf of bread into a 14x12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the

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   , placing seam side down; tuck ends under and form into a crescent shape. Brush with egg.

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   Bake at 350u00b0 for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting. If desired, cool one loaf on a wire rack; wrap in foil and freeze for up to 3 months.

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   To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased

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   . Bake at 350u00b0 for 15-20 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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