Ingredients
2 loaves (1 pound each) frozen bread dough1 pound bulk pork sausage2-1/2 cups chopped fresh broccoli1 can (14-1/2 ounces) Italian diced tomatoes, drained1 large onion, chopped2 cups shredded Monterey Jack cheese1 large egg, beaten
Preparation
Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool.
On a lightly floured surface, roll each loaf of dough into a 12x10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal.
Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
