Stuffed French Toast - cooking recipe

Ingredients

1 large loaf French bread
1 container soft cream cheese
1 jar preserves of choice (raspberry, strawberry, etc.)
5 eggs, beaten
1/2 c. half and half
1 tsp. vanilla
cinnamon sugar and/or powdered sugar
3/4 stick butter and/or olive oil (to about 1/2-inch in pan)
1/2 lb. mild Italian sausage, cooked, drained and chopped
1 c. (4 oz.) fresh whole mushrooms, chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and patted dry
1 c. (4 oz.) shredded Mozzarella cheese
1 egg, separated
2 garlic cloves, pressed
2 (10 oz.) pkg. refrigerated pizza crust
1 (8 oz.) can pizza sauce

Preparation

Preheat oven to 400\u00b0. Chop cooked sausage and mushrooms, using food chopper; place in 2-quart batter bowl and add spinach and cheese. In 1-quart batter bowl, separate egg; add yolk to spinach mixture, reserving egg white. Press garlic over spinach mixture, using garlic press; mix well. Using dough and pizza roller, roll one pizza crust into a 12 x 9-inch rectangle on 18 x 12-inch grooved cutting board. Spoon half of spinach mixture over dough to within 1/2-inch of edges of dough, spreading evenly. Starting at longest side of rectangle, roll up dough, jellyroll fashion; press seam together to seal. Repeat with remaining pizza crust and filling. Place rolls, seam sides down, on 15-inch round baking stone. Join ends of rolls to form 1 large ring; pinch, using pastry brush. Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before cutting.