Ingredients1 -- 1# loaf frozen bread dough, thawed
1 -- 1# breakfast sausage (Jimmy Dean Sage is our favorite)
8 oz. shredded cheese (we typically use cheddar, but anything is good)
2 eggs (raw, used as a binder for other ingredients)InstructionsRoll dough into approx. 12" x 15" rectangle. Cook sausage. Mix cooked sausage, shredded cheese and eggs. Spread mixture on bread dough. Roll dough with mixture inside like a jelly roll and drop into a greased (Pam spray works also) bundt pan. Let rise in warm area until puffy (about 1 hour).
Egg setup is with platesetter (feet up) and grid on platesetter at about 375 dome temp. Place bundt pan on grid and cook until top is golden brown (usually about 35 to 45 minutes). Invert bundt pan onto cutting surface and then brush butter on all sides of bread roll. Slice and enjoy.NotesWe typically prepare this the night before and leave covered in the refridgerator. Next morning take it out of the fridge before starting the Egg. Once the Egg is stable at temp (375), the roll has warmed properly to cook.Number of Servings: Time to Prepare: