This is fabulous for breakfast or snack while the fam is home for the holidays! Make ahead. It freezes perfectly; bake before freezing! Zip it out of the freezer the night before, and pop slices in the microwave the next morn. Won’t they be happy campers! I’m making 2 loaves this afternoon! Getting ready. I’m thrilled anticipating a full house for an entire week. Now if TD will just assemble the Big Wheel please, after he collects the Dibon cases (Spanish Cava…delicious and an extremely fair priced champagne) from On the Square tonight! (This is also available at your local Total Wine!) Ho Ho Ho!

1 lb ground hot sausage
11 oz can refrigerated French bread dough
1 1/2 cups shredded mozzarella and cheddar cheese blend

Preheat oven to 350°.

Cook sausage in large nonstick skillet over medium high heat, stirring, until browned.
Drain grease off sausage, and transfer sausage to paper towels to blot.

Lightly grease rectangular baking sheet with cooking spray.
Unroll dough into rectangular shape onto baking sheet.
*This is easiest if you remove dough from refrigerator and immediately unroll it cold.

Sprinkle evenly with sausage and cheese, leaving a 1 inch margin on all sides.
Beginning with 1 short side roll up, jelly roll style.
Turn seam side down.
Pinch ends to secure the filling inside.
Cut three 1/4 inch slits across top of dough with a sharp knife.

Bake for 30 to 35 minutes or until browned.
Remove from oven.
Let stand 10 minutes before slicing.

Serves 12.

*Author’s Note: I find this delicious but extremely rich. So I always slice it thinly. If you are going to freeze it, cook it first, and then freeze. It microwaves by the slice beautifully.