Makes 2 loaves, of 8 servings each

Ingredients:

• 1 1/2 pounds smoked sausage, chopped into small cubes
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup bell pepper, chopped
• 1/4 cup dry brown gravy mix
• 1 teaspoon Louisiana Hot Sauce
• Creole seasoning to taste
• 2 tablespoons green onion tops, minced
• 1 cup cheddar cheese, shredded
• 2 French bread dough balls (16 ounces each)

Instructions:

In a skillet over medium heat, sauté sausage until browned. Pour off excess fat. Add chopped vegetables and sauté until vegetables are soft. Dissolve gravy mix in 1/2 cup water. Add to sautéed mixture. Season with hot sauce and Creole seasoning.

Bring to a simmer and cook until thickened. Remove from heat. Stir in cheese and green onion tops. Allow mixture to cool, then transfer to refrigerator to chill.

Roll out each bread dough ball into a rectangle about 1/2-inch thick. Spoon half the mixture down a long side of each rectangle, about 1 inch from the edge. Roll up jelly-roll style beginning with filling side. Seal each end. Bake in 325°F oven for 40-45 minutes.