1 loaf (1 pound) frozen bread dough
1 lb bulk Italian sausage, hot or sweet
1 box (10 ounces) frozen spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
1 tsp dried oregano
½ tsp garlic powder
1 egg lightly beaten
Thaw bread dough on a greased baking sheet according to directions. Let rise until doubled. Cook sausage until crumbly and no longer pink. Drain and cool slightly. Roll loaf of dough into a large 14 x 12 inch rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Top with spinach and sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Return to the baking sheet, placing seam side down: tucking ends under and form in a crescent shape. Brush with egg. Mix Parmesan cheese, oregano and garlic powder together and sprinkle on top of the loaf. Bake in a preheated 350 degree oven for 20-25 minutes. Let rest a few minutes before cutting. Serve warm.
Firefighters are battling a house fire in Kewaunee County.
Wind, snow, cold and ice played a role as firefighters battled a fire in downtown Ripon Wednesday morning.
Outagamie County's second largest employer is expanding, and veterans are encouraged to apply.
The State Building Commission has approved $5 million to help build the Wisconsin Maritime Center of Excellence in Marinette.
Fond du Lac police have released more information about the weapons they found in the apartment of a man who was at the center of a five-hour standoff on Monday.
The Wisconsin Department of Transportation is announcing a public meeting has been scheduled to provide road closure and design information for the Velp Avenue interchange area.