Black-Eyed Pea Bread

• frozen bread dough, loaves1 ounce
• pork sausage (I use Jimmy Dean Sage)↗1 ounce
• pepperoni slices, chopped (I forget to chop)↗1 ounce
• onion, small, chopped↗1
• black-eyed peas, rinsed and drained↗1 ounce
• shredded sharp cheddar cheese↗1 cup
• shredded mozzarella cheese1 cup
• egg yolks, lightly beaten↗3
• milk↗1 tablespoon

Step-by-step instructions

1. 1

   Thaw bread dough loaves in refrigerator 8 hours or overnight.

2. 2

   Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage is well done.

3. 3

   Drain well.

4. 4

   Cool slightly, and stir in black-eyed peas, cheddar cheese and mozzarella cheese.

5. 5

   Roll each loaf of thawed bread dough into a 12 x 5-inch rectangle on a lightly floured surface.

6. 6

   Brush on combined egg yolks and milk, spread each loaf evenly with sausage mixture.

7. 7

   Roll up, starting with long side, pinch ends to seal.

8. 8

   Place seam side down on lightly greased baking sheet.

9. 9

   Brush remaining egg yolk and milk mixture over top.

10. 10

    Bake at 350 degrees for 30 minutes, cover with foil and bake another 10 minutes.