Salsiccia Bread

For filling: In a large skillet, cook sausage, potato, and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce, and dried tomatoes. Set aside.

On a lightly floured surface, roll dough to a 12x9-inch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place till nearly double (30 to 45 minutes).

Lightly brush loaf with oil. Bake in a 350 degree F oven for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool about 30 minutes before cutting. Serve with remaining pizza sauce for dipping. Makes 6 to 8 servings.

Store leftovers, wrapped in foil, in refrigerator up to 2 days. To reheat, bake wrapped loaf in 350 degree F oven for 15 to 20 minutes or until heated.