Black-Eyed Pea Bread

• 1 (32 ounce) package frozen bread dough, loaves
• 1 (16 ounce) package pork sausage (I use Jimmy Dean Sage)
• 1 (3 1/2 ounce) package pepperoni slices, chopped (I forget to chop)
• 1 onion, small, chopped
• 1 (15 7/8 ounce) can black-eyed peas, rinsed and drained
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 3 egg yolks, lightly beaten
• 1 tablespoon milk

1. Thaw bread dough loaves in refrigerator 8 hours or overnight.
2. Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage is well done.
3. Drain well.
4. Cool slightly, and stir in black-eyed peas, cheddar cheese and mozzarella cheese.
5. Roll each loaf of thawed bread dough into a 12 x 5-inch rectangle on a lightly floured surface.
6. Brush on combined egg yolks and milk, spread each loaf evenly with sausage mixture.
7. Roll up, starting with long side, pinch ends to seal.
8. Place seam side down on lightly greased baking sheet.
9. Brush remaining egg yolk and milk mixture over top.
10. Bake at 350 degrees for 30 minutes, cover with foil and bake another 10 minutes.

bread, pork sausage, pepperoni, onion, blackeyed peas, cheddar cheese, mozzarella cheese, egg yolks, milk

Taken from www.food.com/recipe/black-eyed-pea-bread-87815 (may not work)