Heat oven to 350. Spray large baking sheet w/cooking spray. In large bowl, mix water & bisquick; knead until dough is smooth. Cover and set aside
In 10in. skillet over med. high heat, cook and stir pork sausage until no longer pink, about 4 min. Add apple and onion; cook about 1 min. Drain. Return to skillet. Stir in cranberries, cinnamon, nutmeg and salt.
Place Bisquick dough on flat surface; roll the dough to rectangle, 10x14 inches. Spoon sausage mixture onto center of dough; sprinkle with cheese. Pat mixture to within 1-inch of edges of dough. Brush edges with water. Starting with long side, roll dough over sausage mixture forming a loaf. Pinch edges to seal.
Place loaf on baking sheet. Cut 4 short slits in top of dough. Bake 30 to 35 minutes or until golden brown. Let cool 5 minutes before slicing into 8 slices. Serve with maple syrup, if desired.
Tip: A quicker cheat is to roll out can or thawed frozen biscuits/press togeather.
Brush egg white over top of dough just before oven for a beautiful shiny crust.