frozen french bread dough
Thaw bread dough, roll on floured surface. Roll to 1/4-inch thickness, 8x18 rectangle.
Place alternating laters of cheese and sausage lengthwise along the middle of the dough.
Fold ov er the short ends of dough and then fold long ends to the middle. Pinch dough firmly together to seal in juices while baking
Bake at 350F for 30 minutes. Check often. Dough should turn golden brown, no darker.