111 ounce can refrigerated Italian or French bread dough
2teaspoonsfresh oreganochopped or 2/3 teaspoon dried oregano
1/4teaspoonfresh ground black pepper
1/2poundspicy Italian sausage meatcooked, crumbled and drained well
1/2cupshredded Parmesan or Asiago cheese
Flour for rolling dough
Preheat oven to 350 degrees F. Spray a 14” x 10” baking sheet with cooking oil.
Find the seam that runs lengthwise on the dough. Carefully unroll dough into a rectangular shape and place on a lightly floured surface. Roll out to approximately 13” x 8” and brush the surface with melted butter, leaving a ½” seam allowance on all edges.
In a medium bowl, mix together sausage, oregano, salt and pepper. Spread the sausage mix evenly onto the dough, leaving the ½” seam allowance.
Combine the cheeses and sprinkle evenly over the sausage mixture.
Starting with a long edge, roll the dough up like a cinnamon roll. Pinch the lengthwise edge into the roll to seal. Leave the ends open.
Cut the 1/2” seam allowance from the open ends and discard. From one open end, cut the remaining roll across the grain into 1/2” slices, creating pinwheels. Arrange on a cooking sheet so the edges aren’t touching.
Bake at 350 degrees F. for 25 – 30 minutes, until lightly browned.