Sausage Bread - Sausage Stromboli

• 3-1/2 cups (825 ml) flour
• scant tbsp. salt
• 1 envelope yeast
• 1-1/2 cups (350 ml) warm water (120 to 125 degrees)
• olive oil
• 1 lb (.5 kg). Italian sweet sausage
• 2 8 oz (224 grm). packages shredded mozzarella cheese
• 1/2 cup (125 ml) grated romano cheese
• 2 tsp (10 ml). parsley
• 1 tsp (5 ml). garlic powder

1. Combine flour and salt in large bowl.
2. Make a well in center of bowl and add yeast to well.
3. Add warm water on top of yeast.
4. Stir until dough forms.
5. Sprinkle more flour on dough and knead for 10 minutes or until dough is no longer sticky, adding more flour as necessary.
6. Coat another bowl with olive oil.
7. Transfer dough to that bowl.
8. Rub olive oil on top of dough.
9. Cover with a towel and let rise for two hours.
10. Remove sausage from casing.
11. Brown sausage, breaking it up with a fork.
12. Drain fat.
13. Transfer to a bowl.
14. Cool 10 minutes.
15. Add remaining ingredients.
16. Heat oven to 350 degrees (175 C.).
17. Divide dough in half.
18. Roll out each half into a rectangle.
19. Divide sausage filling in half.
20. Spread sausage filling on top of each, leaving a one inch border.
21. Fold short sides of dough in.
22. Roll up long side of dough jelly roll fashion.
23. Seal by pressing down seam gently.
24. Place seam side down on greased cookie sheets.
25. Bake 30 to 45 minutes or until golden brown.
26. Cool 10 minutes before slicing.

flour, salt, yeast, water, olive oil, italian sweet sausage, mozzarella cheese, romano cheese, parsley, garlic

Taken from online-cookbook.com/goto/cook/rpage/000325 (may not work)