1 (11oz) can refrigerated French bread dough
2 tablespoons butter, melted
2 teaspoons chopped fresh sage
¼ teaspoon salt
8oz reduced-fat pork sausage, cooked and crumbled
¾ cup (3oz) shredded Gruyere cheese
Cooking spray

1 (11oz) can refrigerated French bread dough 2 tablespoons butter, melted 2 teaspoons chopped fresh sage 8 oz reduced-fat pork sausage, cooked and crumbled

1. Preheat oven to 350.
2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with butter, leaving a ½-inch border. Combine sage, salt, and sausage. Sprinkle sausage mixture evenly over dough, leaving a ½-inch border; top with cheese. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll). Cut 1 (1/2-inch thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (1/2-inch thick) pieces; arrange in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350 for 28 minutes or until golden.