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1
Set the bread dough on a plate and loosely cover with plastic wrap so the edges won't dry out.
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2
Let it thaw out for about 4-6 hours or until it is no longer frozen.
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3
I just set it out before I leave for school.
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4
If I know I'm going to be gone for quite awhile I let it thaw in the fridge to slow down the thawing a little.
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5
It should rise up a bit.
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6
When your dough is looking like it is ready and has rose a bit, you should brown the sausage then drain it.
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Set aside.
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8
Next, beat your egg and oregano together for about 20 seconds with a fork.
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Set aside.
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10
Now, on a floured surface, roll out your first dough, with a rolling pin, into a rectangle--about 7 by 12 inches (give or take).
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11
Brush dough with a little less than half of the egg mixture.
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12
Then spread on half the meat and then half the cheese.
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13
Start on a long end of the rectangle and roll it up.
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14
It should be a long log shape, like cinnamon rolls before you slice them up.
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15
Pinch the edge and the ends shut.
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16
Brush a little bit more of the egg mixture on top of the loaf (edge side down).
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17
Set aside to rise for about 15 minutes and repeat process with the second loaf.
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18
Grease a cookie sheet just where you are going to set the loaf.
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19
I can usually only fit one a cookie sheet in a diagonal direction because they rise even more when they cook.
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20
Place a loaf on the greased cookie sheet and cook in preheated 325 degree oven for 15-25 minutes or until a golden brown color.
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21
Repeat for second loaf.
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22
Let cool a few minutes then slice it up as you serve it.
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23
Leftovers store well in a ziplock bags in the fridge.
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24
You can also make them ahead and freeze them.
