INGREDIENTS
•
8-oz bulk Italian sausage (I use Italian turkey sausage)
•
1/4 cup finely chopped onion
•
3 1/4-3 3/4 cups all-purpose flour
•
1 packet active dry yeast
•
2 teaspoons dry Italian seasoning
•
1 cup milk
•
1/3 cup butter
•
1/4 cup sugar
•
3/4 teaspoon salt
•
1 egg
•
1 1/2 cups shredded Fontina cheese (6 oz)
•
1 1/2 cups shredded mozzarella cheese (6 oz)
•
1/2 cup shredded Parmesan cheese (2 oz)
•
1 cup purchased basil pesto (or make your own, here)