Provolone Sausage Bread

Ingredients

2 loaves (1 lb. each) frozen white bread dough, thawed
1/2 lb. mild pork sausage
1/2 lb. bulk spicy pork sausage
1-1/2 cups diced fresh mushrooms
1/2 cup chopped onion
3 large eggs, divided use
2-1/2 cups shredded BelGioioso Provolone cheese
1 tsp. minced fresh basil
1 tsp. minced fresh parsley

Directions

Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool.

Stir in 2 eggs, provolone, basil and parsley. Roll each loaf of dough into a 16×12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet.
In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm.