Stuffed French Toast

• 1 large loaf French bread
• 1 container soft cream cheese
• 1 jar preserves of choice (raspberry, strawberry, etc.)
• 5 eggs, beaten
• 1/2 c. half and half
• 1 tsp. vanilla
• cinnamon sugar and/or powdered sugar
• 3/4 stick butter and/or olive oil (to about 1/2-inch in pan)
• 1/2 lb. mild Italian sausage, cooked, drained and chopped
• 1 c. (4 oz.) fresh whole mushrooms, chopped
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and patted dry
• 1 c. (4 oz.) shredded Mozzarella cheese
• 1 egg, separated
• 2 garlic cloves, pressed
• 2 (10 oz.) pkg. refrigerated pizza crust
• 1 (8 oz.) can pizza sauce

1. Preheat oven to 400u0b0. Chop cooked sausage and mushrooms, using food chopper; place in 2-quart batter bowl and add spinach and cheese. In 1-quart batter bowl, separate egg; add yolk to spinach mixture, reserving egg white. Press garlic over spinach mixture, using garlic press; mix well. Using dough and pizza roller, roll one pizza crust into a 12 x 9-inch rectangle on 18 x 12-inch grooved cutting board. Spoon half of spinach mixture over dough to within 1/2-inch of edges of dough, spreading evenly. Starting at longest side of rectangle, roll up dough, jellyroll fashion; press seam together to seal. Repeat with remaining pizza crust and filling. Place rolls, seam sides down, on 15-inch round baking stone. Join ends of rolls to form 1 large ring; pinch, using pastry brush. Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before cutting.

bread, cream cheese, preserves, eggs, vanilla, cinnamon sugar, butter, italian sausage, mushrooms, mozzarella cheese, egg, garlic, crust, pizza sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83559 (may not work)