This appetizer earned Susan Lofthus a second-place prize in the 2010 Rhodes' Family Favorites Recipe Contest.
1 (1-lb.) loaf frozen Rhodes Bread Dough, thawed
1/2 cup finely chopped mixed celery, carrot, onion and green bell pepper
1 tablespoon extra-virgin olive oil
1 cup coarsely chopped smoked sausage or kielbasa
1 bay leaf
1 tablespoon chicken broth or water
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 cup packed sauerkraut, drained, squeezed dry
1 1/2 cups shredded Monterey Jack cheese
1 egg, beaten
1. Let dough rise according to package directions.
2. Meanwhile, heat oven to 375°F. Cook vegetable mix in oil in large skillet over medium heat 8 to 10 minutes or until softened and onions are translucent, stirring occasionally. Add sausage, bay leaf, broth, black pepper and crushed red pepper; cook 4 to 5 minutes or until liquid is absorbed and sausage starts to brown, stirring occasionally. Add sauerkraut; cook and stir 2 to 3 minutes or until warmed through and starting to wilt. Remove from heat; cool until lukewarm. Remove bay leaf.
3. On lightly floured surface, roll bread dough into rectangle 1/2 inch thick. Spread vegetable mixture over dough; sprinkle with cheese. Tightly roll up dough, starting at long end; place, seam-side down, on baking sheet sprayed with cooking spray. Brush with beaten egg.
4. Bake 15 minutes or until top of loaf is golden brown. Cool on wire rack 10 minutes before slicing.
6 to 8 servings