Sausage Cheese Olive Loaves
3 loaves (1 pound each) frozen bread dough
1 pound bulk hot pork sausage
1 pound bulk mild pork sausage
1 pound bulk sage pork sausage
1 pound fully cooked smoked kielbasa or
Polish sausage, cut into 1/2 inch pieces
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded mozzarella cheese
1 cup grated Parmesan cheese
1 can (6 ounces) ripe olives,
drained and sliced
1 can (5 3/4 ounces) stuffed olives,
drained and sliced
3 tablespoons butter, melted
Thaw bread dough on a greased baking sheet according to package directions; let rise until nearly doubled. Meanwhile in a large skillet, cook pork sausages until no longer pink; drain. Place in a large bowl. Add kielbasa, cheeses and olives; set aside. Roll each loaf into a 17 inch x 9 inch rectangle. Spread a third of the sausage mixture on each rectangle to within 1 inch of edges. Roll up jelly-roll style, starting with a long side. Pinch seams; place seam side down on greased baking sheets. Form each into a circle; pinch ends together to seal. Bake at 375°F for 25 to 30 minutes or until golden brown. Brush with butter while warm. Store leftovers (if any!) in the refrigerator or freezer.
Yield: 3 loaves
