Sausage & Onion Roll

Into the bread machine, in this order:

1½ tsp active dry yeast

2 cups whole wheat flour

2 cups white flour

2 TBSP white sugar

2 TBSP dry milk powder

2 TBSP butter

1¼ tsp salt

1⅓ cups water, lukewarm.

Set the bread machine on “dough” setting.

While the bread machine is producing dough for you, sauté and set aside:

1 pound of pork sausage

Then in the same pan, sauté in
1 TBSP of olive oil plus
1 TBSP butter:

2½ large onions, sliced

When they're medium brown, add

the previously cooked pork sausage,

2 tsp beef soup base or bouillion

1 small can tomato sauce

freshly ground black pepper

1 tsp chili powder

¼ tsp cumin

and sauté until they're dark brown. Set aside to cool.

Pre-heat the oven to 350 degrees.

When the dough is done, roll it out on a floured board, until it's about 12" x 20". Spread with:
2 TBSP butter, melted
all of the sausage/onion mixture, and
½ cup grated cheese (Cheddar works; Jack is better.)

Roll up the dough like a cinnamon roll, resulting in a roll that's 12" x maybe 4" diameter. I like to slice the top artistically and brush with:
1 egg, beaten (you'll probably not use more than half of that).

Let it raise for 20 minutes, then bake at 350 for 35 or 40 minutes until the inside is completely cooked. Cool on a cooling rack. Serve warm, sliced thick as a main dish (I like it with fresh corn on the cob), or sliced thin as a side dish or re-heated for a snack.