Bigfatmomma's Chicken and Stuffing Bread

• 1 loaf frozen white bread dough, 1 pound
• 3 tablespoons olive oil, spread or 3 tablespoons margarine
• 1 medium vidalia onion, chopped
• 14 teaspoon celery seed
• 14-12 teaspoon rubbed sage
• 18 teaspoon black pepper
• 18 teaspoon garlic salt
• 12 teaspoon dried parsley
• 12-1 teaspoon jarred chicken soup base
• garlic salt
• 1 pinch rubbed sage
• butter-flavored cooking spray

1. Thaw frozen bread dough according to package.
2. Heat margarine or spread until melted, over medium heat.
3. Add sage, celery seed, pepper, salt, parsley and soup base, stir to mix, and add onion.
4. Saute onion until translucent and limp.
5. When bread has thawed and is doubled in size, roll out to about 8x12 rectangle.
6. Spread mixture onto dough, leaving about a 1 inch edge around the whole rectangle.
7. Roll up, long side, like a jelly roll.
8. Pinch seams and ends to seal.
9. Place in greased large loaf pan, and let rise until doubled, about 45 minutes.
10. Spray top with cooking spray to coat, sprinkle with garlic salt, or plain salt and sage.
11. Bake at 350 for 30 minutes, or until browned, and the bread sounds hollow when tapped.

bread, olive oil, vidalia onion, celery, sage, black pepper, garlic, parsley, chicken soup base, garlic, sage, butter

Taken from www.food.com/recipe/bigfatmommas-chicken-and-stuffing-bread-129440 (may not work)