This pull apart bread combines all the flavors of stuffing, with a tender Rhodes bread roll. The added cranberries, sausage and swiss cheese add a deapth of flavor that will make them irresistible Try them in addition to your other holiday traditions.
10ea. Rhodes frozen bread rollssuch as Multi-Grain and Texas Rolls, thawed and quartered.
Preheat over to 350 degrees. Grease a 9" X 5" bread loaf pan and set aside.
Melt butter in a large skillet over medium heat.
Add celery, onions and pork sausage. Cook until vegetables are softened. Remove from heat, then add cranberries. Let cool for a few minutes, then add cheese and egg. Toss to coat.
Cut thawed rolls into quarters, adding to the cooled stuffing mixture, letting the butter coat each piece to prevent sticking.
When all dough pieces have been added, layer the mixture in the greased loaf pan, alternating with dough and vegetable mixture until all has been added. Cover with a piece of plastic wrap that has been coated with non-stick spray.
Let rise in a warm place for about an hour or until doubled in size.
Remove plastic wrap and bake on middle rack of oven for 30-35 minutes or until golden brown.
Transfer loaf to a wire rack to cool.
Transfer loaf to a serving plate or serve out of the pan.
You can use any combination of Rhodes frozen bread rolls you wish for this recipe. Feel free to eliminate or add any ingredients you wish, such as sausage or cheese to suit your needs.